Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce (Liang Ban Ji)

Cut or tear the chicken as evenly as possible into bite-sized strips or slivers and place them in a deep bowl.

Cut the spring onions at a steep angle into thin slices.

Mix them and the salt with the chicken.

If using sesame seeds, toast them gently in a dry wok or frying pan for a few minutes, until they are fragrant and starting to turn golden, then tip out into a small dish.

Combine all the sauce ingredients in a small bowl.

When you are ready to eat, pour the sauce over the chicken, and mix well with chopsticks or salad servers. Arrange on a serving dish and sprinkle with sesame seeds, if desired.