In a bowl, combine 7 tablespoons chicken stock (hot or cold) with 2 tablespoons light soy sauce, 1/2 teaspoons salt, 2 thinly sliced bird's eye chiles, 1 to 1 1/2 teaspoon green Sichuan pepper oil, 1 1/2 tablespoons cold-pressed rapeseed oil, and 1 teaspoon sesame oil. Typical use: Cold chicken, says Fuchsia Dunlop in The Food of Sichuan (where this rec…