In a large pot, combine the chicken legs, chopped scallions, sliced ginger, and Shaoxing wine. Add enough water to cover the chicken fully, about 6-8 cups. Bring to a rolling boil over medium-high heat.

Once boiling, reduce to a gentle simmer and skim off any foam. Continue simmering for 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Turn off the heat and let the chicken sit in the hot pot, covered, for an additional 10 minutes.

Prepare an ice bath and transfer the chicken legs into it to cool for about 10-15 minutes.

In a mixing bowl, combine minced garlic, remaining scallions, light soy sauce, Chinese black vinegar, sesame oil, sugar, ground Sichuan pepper, and chili oil. Stir and set aside.

Once the chicken is cool, remove it from the ice bath, pat dry, and slice into bite-sized pieces.

Generously spoon the sauce over the sliced chicken and garnish with crushed peanuts and cilantro.