Bang Bang Chicken, Sichuan Style

9 oz (250 g) chicken breasts and things       
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp scallions, shredded                     
1 tsp sesame paste                        
1/8 tsp ground Sichuan peppercorn
2 tsp chili (chilli) oil                       
1/2 tsp sesame oil
1 tsp sugar                               
1/4 tsp MSG

1. Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibres with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish and sprinkle with the scallions shreds.

2. Mix together the sesame paste, chili oil, sugar, soy sauce, MSG, ground peppercorns and sesame oil. Pour over the scallions and chicken and mix until coated and serve.