Step 1:  Make chicken

I made a whole bunch of chicken thighs using my sous vide rig.  However, you'll do just as well poaching some breasts or lightly grilling some thighs.

The traditional technique is to boil your chicken in a "master sauce (along these lines).

Step 2:  Let the chicken chill and then thin slice or shred it

Step 3:  Top with the following sauce (1X sauce is good for about a pound of cooked chicken)

• 2-3 scallions, green parts only (finely sliced)

• 1 tablespoon very finely chipped fresh ginger (ginger grater)

• 1 tablespoon very finely chopped garlic (microplane)

• 3 tablespoons light soy sauce

• 1 tablespoon Chinking or black Chinese vinegar

• 1 tablespoon white sugar

• 2 tablespoons chili oil

• 2 teaspoons sesame oil

• 1 tablespoon Sichuan pepper (crushed) if you want heat

(Sauce does not need to be cooked)