In a mixing bowl, mix together the Chicken, Salt, Black Pepper, Light Soy Sauce and Chinese Cooking Wine. Add the Egg White, mix well again.
Combine 1 tbsp Water and 1/2 tbsp Cornstarch. Add the Starch Water to the bowl. Mix well.
Cover with plastic wrap and set aside to marinate for 30 minutes.
Make the Chili Toppings
In a wok, on medium heat, add the Vegetable Oil along with the Dried Red Peppers and Sichuan Peppercorns.
Stir for about 2 minutes until fragrant. Remove and transfer to a mortar. Grind them roughly with a pestle. You can also chop the chilies with a knife.
Transfer to a bowl and set aside.
Cook the Vegetables
Use the existing chili Oil in the wok, on medium-high heat, add the Bean Sprouts, Carrot and Romaine Lettuce.
Stir for a few minutes. Add Salt to taste.
Remove and add the cooked vegetables to the bottom of a large serving bowl.
Make the Boiled Chicken
In a clean wok, on medium-high heat, add the Vegetable Oil, then add in Garlic, Ginger and Green Onions. Stir for about 1 minute until fragrant.
Add the Chinese Chili Bean Paste. Stir well. Then add in the Water. Mix well.
Add the Sugar and Chicken Bouillon. Mix well again.
Once the broth starts boiling, add in the Chicken. Slightly stir. The Chicken cooks very fast. It will take only 2-3 minutes. Then turn off the heat.
Add the Chicken to the serving bowl. Then add some broth as well.
Add the ready-made Chili Toppings, some minced Garlic, chopped Green Onions and Sesame Seeds.
Heat up 1/4 cup of Vegetable Oil on medium-high heat. Once you see the smoke, pour the Hot Oil on top of the garnish ingredients. You will hear the Oil's great sizzling song.