3 to 4with rice or hot bread on the side.
By Irene Kuo
The delicious sauce that coats this chicken is not actually flavored with fish; it was originally created to go with fish—hence its name. It has become a famous sauce of Szechuan cooking.
This recipe produces light-brown shredded chicken, the mildly hot, faintly sweet and sour sauce just glazing the shreds.
Velvet the chicken. It may be done up to an hour beforehand; cover but do not refrigerate.
Place the ginger, scallions, 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 skillet over high heat until hot; a