Bang Bang Chicken (Szechuan)

This comes from "1000 Classic Recipes for Every Cook". Found on my search for ZWT recipes.

• Ready In: 1 hr 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  cups water
• 2  chicken quarters (breast half and leg)
• 1  cucumber, cut into thin shreds

• Sauce

• 2  tablespoons soy sauce
• 1  teaspoon sugar
• 1  tablespoon  finely chopped scallion
• 1  teaspoon  red chili oil
• 1⁄4 teaspoon white pepper
• 1  teaspoon sesame seeds
• 2  tablespoons peanut butter, creamed with a little sesame oil plus extra for garnish

Directions

1. Bring the water to a rolling boil in a wok or large saucepan. Add the chicken pieces, reduce the heat, cover and cook for 30-35 minutes.
2. Remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it.
3. Remove the chicken pieces, drain and dry with paper towels. Take all meat off the bones.
4. On a flat surface, pound the chicken with a rolling pin, then tear the meat into shreds with 2 forks. Mix the chicken with the shredded cucumber and arrange in a serving dish.
5. To serve, mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish. Sprinkle some sesame seeds and chopped scallions over the sauce.