| | CHICKEN |
| 1 1/2 | lb | Skin-on bone-in chicken breasts (fresh) |
| | PAR-BOILING THE CHICKEN |
| 2 | | Nickel-size slices fresh ginger |
| 1 | | Thin whole scallion; cut in 3" lengths |
| | STIR-FRYING THE CHICKEN |
| 2 1/2 | tb | Corn or peanut oil; (2 1/2 to 3) |
| 4 | md | Or 2 large Chinese dried black mushrooms (shitake) |
| 1 | ts | Szechwan peppercorns |
| 1 | tb | Finely julienned fresh ginger threads, cut hair-thin |
| 2 | | Thin or 1 hefty whole scallion(s), cut in 2 1/2" lengths |
| 1/4 | ts | Dried red chili flakes |
| | SAUCE INGREDIENTS |
| 1/2 | c | Rich unsalted chicken stock |
| 2 | tb | Thin (regular) soy sauce |
| 1 | tb | Rice wine or quality dry sherru |
| 1 1/2 | ts | Sugar |
| 1 | ts | Coarse kosher salt |
| 1 1/2 | ts | Unseasoned rice vinegar |
| | BINDER |
| 1 | ts | Cornstarch dissolved in |
| 1 | tb | Cold chicken stock |
| | FINAL SEASONING |
| 1/2 | ts | Chinese or Japanese sesame oil |
