Bàng Bàng Jī - 棒棒鸡 - spicy cold chicken

Bàng Bàng Jī- 棒棒鸡spicy cold chickenIngredients:1 chicken breast (225-240 g), else chicken thigh5 cm jahe/ginger2 spring onionwater1/2 cucumber1 tbsp sesame seeds, toastedingredients sauce:2 tbsp light soy sauce1 tbsp black rice vinegar2 tbsp chili oil1/2 tsp sesame oil1/2 tsp Sichuan pepper1/4 tsp palm sugar1/8 tsp saltPreparation:Cut the jahe into thin slices. Cut off the green of the spring onion and finely chop it and set aside.Place the chicken in a pan with the jahe and white of the spring onion and add enough water to just cover the chicken. Then bring it to a boil and cook over low heat and covered for 8 minutes. Turn off the heat and let it stand for another 3 minutes. Then place the chicken in ice water and let it cool. Then pat it dry and pull/shred the meat.Mix the ingredients for the sauce well. Cut the cucumber julienne and put it on a plate. Place the chicken on top and spoon the sauce over it. Garnish with spring onion and sesame seeds. Serve.