1 ½ pounds boneless, skinless chicken breasts
¼ cup Shaoxing rice wine (or sherry)
2 green onions, chopped
1 inch fresh ginger, chopped
2 1/2 teaspoons whole black, white, or Sichuan peppercorns
1 pound cucumbers, peeled
3 tablespoons soy sauce
1 tablespoon Chinkiang black vinegar
1 tablespoon sesame oil
2 teaspoons chili oil
1 garlic clove, minced
2 teaspoons sugar
2 tablespoons finely chopped fresh cilantro
Place the chicken in a large pot. Add the wine green onions, 3/4 of the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water to cover by 2 inches. Turn heat to high and bring to a boil. Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover the pot, turn off the heat, and let sit for 30 minutes. Remove the chicken from the pot and let cool for a few minutes. Then shred the chicken with your fingers.
Quarter the cucumbers and scoop out the seeds. Then chop into 2 inch lengths. Cut these into 1/4-inch thick sticks.
Combine the soy sauce, vinegar, sesame oil, chili oil, the rest of the Sichuan peppercorn, rest of the ginger, garlic, sugar, and cilantro in a blender. Process until smooth.
Scatter the cucumber pieces on a plate. Top with the shredded chicken, and pour on the sauce. Garnish with more cilantro.
Nick Kindlesperger, Serious Eats