Chinese Multiple Spiced Chicken

1 frying chicken, about 1 1/2 lbs
Marinade: 4 Tbsp soy sauce (at least)
1 Tbsp minced fresh garlic
1 tsp minced fresh ginger
2 Tbsp crunchy peanut butter
1 Tbsp hot red pepper oil
1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or black pepper]
1 tsp sugar
2 Tbsp vinegar (at least)
1 Tbsp sesame oil (optional)
1/2 tsp salt
1 Tbsp minced scallions
1 Tbsp minced parsley (optional) [Try using cilantro]
dash sesame oil
1 cup peeled cucumber, chopped (optional, see note below) (If using cucumber, make 1/3 again as much marinade)

Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cook. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken. Pour the marinade over the chicken strips and garnish with the
minced scallions, parsley, and a dash of sesame oil. Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the
marinade. You’ll then have to make one-third again as much marinade. This chicken-and-cuke combination amkes a very good all-year-round salad dish.