Yi People's Pounded Chicken

Steps

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1. 1
   Place a whole chicken (about 3 kg) in cool water with scallion pieces and ginger slices. Bring to a boil, skim off any impurities, then simmer for about 90 minutes, flipping occasionally.
   ▶ ≈2:17
2. 2
   Remove the cooked chicken and let it cool for at least 30 minutes, or a couple hours.
   ▶ ≈2:49
3. 3
   Shred the chicken meat into bite-sized pieces. Slice the chicken skin separately with a knife and set aside.
   ▶ ≈3:06
4. 4
   In a large mortar, combine 15g Chinese toon seeds, 2g white pepper, 3g Sichuan pepper, ¾ tsp salt, ¾ tsp chicken bouillon powder, and ¼ tsp MSG. Pound until completely powdery.
   ▶ ≈4:01
5. 5
   Add 1.5 tablespoons of toasted chili powder and pound briefly to mix.
   ▶ ≈4:14
6. 6
   Heat ¼ cup rapeseed oil in a pan until smoking, then pour it into the mortar and mix well.
   ▶ ≈4:26
7. 7
   Add the shredded chicken to the mortar along with optional fresh sliced chilis (1 red millet chili and 2 green chilis), another tablespoon of toasted chili powder, and the reserved chicken skin. Pound thoroughly until the fresh chilis are well broken up and all ingredients are fully combined.
   ▶ ≈4:43
8. 8
   Transfer to a serving plate and serve.
   ▶ ≈4:55