Have you ever had Liang Ban Ji? How to cook Sichuan Cold Dressed Chicken!

Have you ever had Liang Ban Ji?
This was my first time making it and tasting it.
The recipe is from Food of Sichuan by Fuschia Dunlop.

This is a simply recipe that originates from the Sichuan province in China.
Sichuan is known for their fiery spicy dishes but this one was pretty mellow on the spice.

I made a few tweaks to the original recipe but it is largely the same as the one in the book! If you are interested in sichuanese food I would recommend the cookbook.

Recipe:
1 Whole Chicken
2 Inch knob of Ginger
4 Scallions, white part only
2 cloves of garlic

Sauce:
1/2 tsp salt
2 tsp sugar
2 tsp of chinkiang vinegar or black vinegar
2 tbsp light soy sauce
4 tbsp of cold chicken stock
1 teaspoon of sichuan chili flakes
4 tbsp of chili oil. house made or store bought.
2 tsp sesame oil
2 cloves of grated garlic

Garnish:
4 Scallions Greens Only
3 grams of sesame seeds
30 grams of fried or toasted peanuts

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