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Sichuan Saliva Chicken (Kou Shui Ji) - I tasted this dish at Han Dynasty. Han explained that it was named that because of the heat that made you salivate. Obviously my version was not near as good as Han's, but it sure was delicious. - step 1: Toast peanuts and sesame seeds in a pan with some chili flakes, set aside. Step 2: heat oil and add green onion, ginger, star anise, garlic, Sichuan peppercorns, and cinnamon. Cook over medium heat until flavors combine and it becomes very aromatic. Discard the spices and pour the oil into the peanut sesame mixture. Step 3: bring a pot of water to a boil and add dark meat chicken (I used boneless skinless thighs). Bring water back to a boil, turn off heat and let chicken poach for 20 minutes (covered). Drain chicken and place into an ice bath. When chicken has cooled, slice into long strips. Step 4: combine soy sauce, rice vinegar, sugar, garlic, and chicken stock, combine with peanut sesame mixture and pour over chicken. Allow to sit for 5 minutes in fridge and serve chilled.