Sichuan Style Spicy Chicken Noodle Soup

First, boil 1 lb of chicken for 10 minutes, then shred it. In a bowl, combine the shredded chicken with chinkiang vinegar, soy sauce, sesame oil, and fried chili sauce. Add 1/2 cup chicken stock to the chicken mixture. In a separate pan, toast the Sichuan peppercorns until lightly fragrant, then grind them using a mortar and pestle. Add the ground peppercorns and roasted sesame seeds on top of the chicken mixture and finish with freshly chopped cilantro. Serve by adding your desired amount of chicken mixture on top of fresh noodles, then top off with more chicken stock. Enjoy cold or hot.