• Bring a large pot of water to a boiling and then add scallion, ginger and Sichuan peppercorn.
•  Hold the chicken and then dip the whole chicken into the boiling water three times- make sure each inch of the skin is covered.

  After the final dip, place chicken immediately into an ice water bath. This will tighten skin perfectly.
• Then return the chicken back, covered and use slowest fire to heat for another 5 minutes. Turn off the fire and set aside for 20 minutes.
• Once down, transfer the chicken out and set aside until completely cooled. Then cut into pieces.

To make the ginger and scallion dip sauce

• Prepare ginger and scallion. Peel the ginger and them smash with the back of your cutting knife. You can also use a grater to finish this process. Finely chop the ginger after smashing. Then mince scallion too.
• Mix in all ginger and half of the scallion. Add a small pinch of salt. Mix well.
• Heat your oil until slightly smoky, then add the remaining chopped scallion. Pour the hot oil directly over the ginger and scallions. You’ll hear that satisfying sizzle as the hot oil releases all those aromatics.
• Serve the chicken with ginger and scallion sauce.