PEPPERCORN NUMB RECIPES

Steps:

• If you have a good cooking thermometer (you should!), heat the peanut oil in a small saucepan over medium heat to 275 degrees.
• If you don't have a thermometer, heat the oil until wisps of smoke start to appear - that should be 350 degrees or so - then remove from the heat and let cool 5 minutes. Your oil should now be about 275 degrees.
• While the oil is heating, combine all other ingredients except sesame oil in a heatproof bowl or jar with at least a 1-cup capacity.
• When your oil is at the correct temperature, pour a little into the chile mixture. It should sizzle on contact with the chiles, but they shouldn't blacken (though they may darken a bit) or smell burnt. They should, however, send up a gorgeous toasty aroma. If there's no sizzle, heat your oil for another minute and try again. If there is evidence of burning, let it cool a bit more. Otherwise, pour all of the oil over the chile flakes.
• The mixture should sizzle and bubble merrily for a minute, smelling delicious, and then subside. Set aside to cool. When the mixture is cool, stir in the sesame oil. The oil can be used right away, but is better after a few hours to a day. Store at room temperature in a small glass jar or other tightly covered non-reactive container. Ma la oil can be stored indefinitely, but it is best in the first few weeks. If it starts to taste rancid - which might happen if stored for a long time or in hot weather - toss it and make more.

Steps:

• Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water 
• Cut into large pieces. And transfer chicken to serving plate with smashed cucumber.  At the same time, scoop around 1 cup of chicken stock to cool down. 
• Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic. 
• Place red Sichuan peppercorn and green Sichuan peppercorn in.
• Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. Pour sauce in. Let them soak 30 minutes before eating.