Smashed Sichuan Chicken
Bring a pot of water to boil and poach your chicken for 10-15 mins on a gentle simmer until cooked through. Reserve the water.
Julienne your ginger and shred your cabbage.
Remove your chicken from the water and place your chicken onto a chopping board, smash it with a rolling pin to shred it up.
Heat up the soy sauce, balsamic vinegar, chilli oil, Sichuan peppercorns, and 500ml of the chicken poaching liquid. Grate in your garlic and add in your ginger. Heat until it's bubbling and slightly reduced for about 3 mins.
Place your chicken and cabbage into the liquid and mix gently.
Transfer onto your serving plate along with the juices and sprinkle with toasted sesame seeds and chilli powder.
Serve with rice and eat this with a spoon so you get that lovely juice at the bottom!