Steps

1. Pound the green part of the long green onion to release its aroma.
   🕒 04:25
2. Slice 5g of ginger thinly.
   🕒 04:32
3. Sprinkle 1 pinch of salt on each side and on the skin of 320g chicken thigh, and rub it in lightly.
   🕒 04:54
4. Place the chicken thigh skin-side up in a heatproof container, then top with the thinly sliced ginger and pounded green part of the long green onion. Pro Tip! Chicken taken directly from the refrigerator may cook unevenly, so always bring it back to room temperature.
   🕒 05:04
5. Cover with a lid or plastic wrap and heat in a 600W microwave for 3 minutes 50 seconds, then leave it in the microwave for 5 minutes to cook through with residual heat. Pro Tip! Leaving the chicken in the microwave for 5 minutes after heating ensures it cooks through while retaining its juiciness.
   🕒 05:31
6. Finely chop 40g of long green onion.
   🕒 05:55
7. In a bowl, combine 1 tsp sugar, 1 tsp soy sauce, 2 tsp doubanjiang, 2 tbsp black vinegar, 4 shakes umami seasoning, 1 and 1/2 tbsp sesame oil, 1 clove grated garlic, 6-7 shakes ground Sichuan peppercorns, 4 shakes black pepper, 1/2 tbsp toasted sesame seeds, and the finely chopped long green onion.
   🕒 06:30
8. Add 1 tsp of the steaming liquid from the cooked chicken to the bowl and mix well.
   🕒 08:42
9. Cut the cooked chicken and arrange it on a plate.
   🕒 09:01
10. Drizzle plenty of sauce over the plated chicken and sprinkle with finely chopped spring onion to taste, if desired, to finish.
    🕒 10:03