Chicken, red chili peppers, peppercorns, cinnamon, star anise, coriander, cardamom, nutmeg, allspice, cumin, onion, scallion, red bell pepper, green pepper, pepper oil, red chili oil, sesame oil, salt.

Methods:

Slice the red pepper, cut the green pepper into small pieces, cut the onion into julienne strips, cut the onion into small pieces, and slice the ginger.

Wash the chicken, remember to remove the blood clots inside the chicken stomach viscera and the surface of the chicken hair clean.

Pour cold water into the pot, put the chicken in cold water, add a little cooking wine and bring the water to a boil.

When the water boils, use a spoon to skim off the floating foam on the surface, put the red dry chili pepper, pepper, cinnamon, star anise, cumin, coriander, white nutmeg, sesame seed, ginger and green onion, put them into the pot and cook them with the chicken, and add salt to taste. (Salt should be added enough so that you don't need to add salt when you mix it at the end, and it makes it easier to flavor the chicken.)

Take a large bowl, put in the chopped scallions, onions, red pepper, red dry chili and set aside.

Cook the chicken until no blood comes out when you pierce the thick part of the meat with chopsticks.

Take out the chicken, strain out the spices with a slotted spoon, skim out the chicken broth, pour the chicken broth into a large bowl, mix well, and scald the onions and scallions in the bowl with the hot broth to bring out the flavor. Add the appropriate amount of pepper oil, chili oil and sesame oil and mix well.

Tear the chicken into small pieces, put them into the bowl, mix well and serve. This pepper and sesame chicken is ready, eat numb but not wood, spicy but not on fire.