Spicy Mouth-Watering Chicken

Cut half of the green onions and cilantro into small pieces, and roll the other half into a small bundle; mince the garlic; chop half of the ginger and slice the other half; cut the bird's eye chili and green pepper into rings.

Clean the chicken leg and remove the bones. Put it in a pot with cold water, add scallions, ginger, cooking wine, bay leaves, Sichuan peppercorns, and salt. Bring to a boil over high heat, skim off the foam, then simmer over low heat for 15 minutes. Turn off the heat and let it sit for 10 minutes. Pierce the chicken leg with chopsticks; if it goes through easily and no blood seeps out, it is cooked. Remove it from the pot and soak it in cold boiled water (or ice water) for 10 minutes to lock in the juice and keep the meat firm.

Make the sauce. Put oil in a pan, add bird's eye chili, green pepper, minced garlic, minced ginger, and chili oil paste, and quickly stir-fry a few times. Season with soy sauce, sugar, oyster sauce, Sichuan pepper oil, aged vinegar, and sesame paste, stir-fry evenly, then transfer to a bowl. Add chopped green onions, cilantro, toasted sesame seeds, and an appropriate amount of the broth used to cook the chicken drumsticks, and mix well.

Cut the chicken drumsticks into pieces and plate them.

Pour in the sauce, sprinkle crushed peanuts, enhancing aroma and flavor.