1. In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.
2. In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn and dry red peppers, pour in around 1 cup of oil and heat until really hot. Discard all the spices and leave the oil only.
3. Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Prepare the chicken

1. Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
2. In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.
3. Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.
4. Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.
5. Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!