Sichuan shredded chicken in garlic sauce
In a large pot, add scallion, ginger, cooking wine,Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked.
Combine sauce in a small bowl.
Then shred the chicken by hand, add coriander sections and half of the sauce.
Peel the hard skins of cucumber and then well smashed.
Transfer to serving plate with smashed cucumber. Drizzle the half sauce and chili oil.