Cut Chicken (1 pound) into chunks. Clean the chicken and Pig Bones (2 piece). Boil a large pot of water. Add chicken and pig bones. When the blood surfaces to the top of the soup, strain out the meat. Cut the chicken into small pieces.
To make stock, bring a clean pot of water to a boil. Return the pig bones to the pot and simmer for 40 minutes.
Add Vegetable Oil (2 tablespoon) to a wok. add Garlic (to taste), Fresh Ginger (to taste) for 2 minutes.
Add Chili Bean Sauce (1 tablespoon). Fry until fragrant. Add Star Anise (to taste), Fennel Bulb (1/2 teaspoon), Cinnamon Stick (to taste), Dried Chili Pepper (1 tablespoon) and Sichuan Peppercorns (1 teaspoon).
Add stock to the spices. Add Salt (1 1/2 teaspoon) and simmer for 20 minutes.
To make the dip, add Sesame Oil (to taste), chopped Scallion (to taste), Garlic (to taste), Salt (1 1/2 teaspoon), Chicken Stock Powder (to taste) to a bowl.
Serve the stock with vegetables (to cook in the stock) and sauce. Enjoy!