The Chinese name of this dish is the combination of "Saliva" and "Chicken". Sounds weird, huh? Actually the Chinese name simply wants to say that the Chicken will make your salivary glands start working by just looking at, smelling or thinking of the dish. However, a few Chinese had gone as far as translating it into "Slobbering Chicken", typical Chinglish..... Such as here. All About Shanghai www.allaboutsh.com
The making of the dish is quite simple, Cook the fish in water along with some scallion, garlic, Si Chuan Pepper, cooking wine, salt, for a little while until it is just cooked. Cool it off in cold water (yes it is a cold dish). Then just cut it into chops and put on the sauce. The sauce is what really matters. It should be a mixture of more than ten components including chilli oil, soy sauce, vinegar, sugar, Sesame paste, garlic, etc. The sauce creates a flavor that is sweet, sour, hot and fresh. The chicken that should be still be quite tender would taste awfully good with this sauce.