Dapanji

Blanch the Chicken: Bring a large pot of water to a boil. Add the Chicken pieces and cook for 2-3 minutes until scum rises. Drain and rinse the Chicken thoroughly under cold water.

Prepare Aromatics: Heat Vegetable oil in a large wok or heavy-bottomed pot over medium-high heat. Add Sichuan peppercorns, Dried red chilies, Star anise, and Cumin seeds. Stir-fry for 30 seconds until fragrant.

Sauté Aromatics and Chicken: Add sliced Ginger, smashed Garlic, and the white parts of the Scallions to the wok. Stir-fry for 1 minute until fragrant. Add the blanched Chicken pieces and stir-fry until lightly browned on all sides.