A Sichuan cold-dressed dish which combines the salty richness of soy sauce with fiery chilli oil and a hint of sugar sweetness, but with an extra zing from gound roasted Sichuan pepper. Typically served on a bed of spring onions.

1. Stir the sugar into the soy sauce to dissolve it and then add the oils.
2. Lay the spring onion slices onto the base of a serving dish and add the chicken.
3. Sprinkle with the ground roasted Sichuan pepper and drizzle with the sauce.