About ¾ pound (300 to 350 grams) cold, cooked chicken, without bones
¼teaspoonsalt(I omitted this because my chicken was roasted with salt and spices already, as opposed to poached)
For the sauce:
2tablespoonslight soy sauce
1 ½teaspoonsChinkiang vinegar
3 to 4tablespoonshomemade chili oil with ½ tablespoon of its sedimentor more, if you wish (recipe follows)
¼ to ½teaspoonground, roasted Sichuan pepper, to taste
Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl. Cut the spring onions at a steep angle into thin slices. Mix them and the salt with the chicken. If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip them out into a small dish.
Combine all the sauce ingredients in a small bowl.
When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.