• Fill cold water in a pot, put in 2 pieces of chicken thighs and 2-3 ginger slices, and 2 stalks of scallion.
• Bring it to boil with the lid on for ten minutes then turn off the heat.
• After turning off the heat, do not take off the lid, let the chicken thighs sit in the soup for two more minutes.
• Prepare a bowl of iced water, take the chicken thighs out of the pot. Give them a cold bath in the ice water for 20 -40 minutes, until completely cool.
• While the chicken thigh is soaking in iced water, make the sauce.

Spicy Szechuan Sauce

• In a heatproof bowl, put Szechuan peppercorn, minced garlic, scallion rings, cilantro, Thai chilies, Szechuan dried chilies, red pepper flakes together.
• Heat up peanut oil or canola oil with Szechuan peppercorn in a saucepan. Mix the sauce with soy sauce and balsamic vinegar and a tablespoon of the leftover chicken broth.

Ginger Scallion Sauce

• Put scallions and grated ginger in a bowl with salt and sugar.
• Heat up cooking oil in a saucepan until it’s almost smoking. Pour the hot oil straight to the bowl.
• Take the chicken thighs out of cold water. Cut chicken thighs into bite-size slices and place them on a plate.
• Drizzle the sauce over the chicken. (add crushed peanut on top to the Szechuan style one!)