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 Chinese
food recipe >> Poulty and Egg >> Stir-Fried
Chicken Shreds with Jellyfish
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| 9 oz (250g) edible dried jellyfish
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| 1/4 tsp. ginger, chopped |
| 7 oz (200 g) chicken breast
piece |
| 1 tbsp lightly beaten egg
white |
| 2 tbsp cornstarch (cornflour),
dissolved in 2 tbsp water |
| 1/2 tsp. MSG(optional) |
| 3 cups (750ml) vegetable oil
for deep-frying |
| 1/4 tsp. scallions, shredded
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| 1 tsp. rice wine |
| 1/4 tsp. salt, or taste |
| 2 tsp. sesame oil |
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 Soak the jellyfish in cold water
for 3 hours. Wash and cut into
2 by 1 inch (5cm by 3 cm ) pieces
. Plunge into boiling water, remove
immediately, and drain. Set aside.
- Skin the chicken and remove
any tendons. Cut horizontally
into slices about 1 inch (3cm
) wide, then stack the slices
and cut along the grain into shreds.
Mix with the egg white and cornstarch
and set aside.
- Set the wok over high heat.
Pour in the oil and heat to 150oF
(70oC) warm, and add
the chicken immediately. Stir
gently until the chicken shreds
separate, then remove rapidly.
Drain well and set aside.
- Pour the oil out of the wok,
leaving only enough to cover the
bottom. Heat the wok until the
oil surface ripples. Add the scallions
and stir. Add the jellyfish and
chicken, then the rice wine, salt.
MSG (optional) and ginger. Stir-fry
about 30 seconds. Sprinkle with
sesame oil, and serve.
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