Mix grated ginger, mirin, Sichuan pepper, salt, and chillies in a bowl and rub over the chicken.
Place 2.5cm spring onion pieces in a heatproof dish and lay the chicken on top.
Fill a pan with 1 liter of water and place a steamer rack over it to simmer.
Steam the chicken for 25 minutes until cooked through and reserve the juices.
Shred the hot chicken and skin and place on a serving plate.
Wash brown rice, boil in 500ml water, then simmer covered for 20 minutes until absorbed.
Heat vegetable oil, pour over spices in a bowl, then stir in soy sauce, vinegars, oils, and 4 tablespoons of chicken juice.
Stir-fry shallot, garlic, and shrimp in oil for 2 minutes, then add broccoli and remaining seasonings for 5 minutes.
Garnish chicken with sliced spring onions and serve with rice, sesame seeds, broccoli, and extra juices.