Chicken in Fish Fragrance Sauce
 
     
 
This is s slightly spicy Chinese dish. It will serve 4 with another dish, some rice and maybe a vegetable dish. The name comes from the fact that the sauce was originally created to go with fish. It's very easy and smells fabulous!
1 lb. shredded chicken breast, velveted 2 tbl oil
2 slices peeled ginger, sliced 2 spring onions finely chopped
2 medium cloves garlic, crushed
Seasonings:
  1 tsp sugar Black pepper
  2 tsp red wine vinegar 1 tbl dark soy sauce
  1 tsp cornstarch dissolved in   1   tbl water 1/4 tsp crushed roasted Szechuan peppercorns
  1 tsp chili oil
     
Velvet the chicken. This can be done up to an hour in advance. Cover it, but do not refrigerate.

Place the ginger, spring onions, and garlic on a small plate. Combine the seasonings in a bowl and stir until the sugar is dissolved.

Heat a wok, or large, heavy frying pan over high heat until hot. Add the 2 tablespoons of oil, swirl and heat for 30 seconds. Scrape in the ginger, spring onions, and garlic, and stir rapidly for a few seconds to explode their aromas.

Scatter in the chicken and stir in fast tossing motions to blend. Give the seasonings a big stir, pour over the chicken, and stir in sweeping motions, until the sauce coats the chicken evenly. Pour into a hot serving dish.

 
       

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