Stir-Fried Chicken
Shreds with Jellyfish
Ingredients
9 oz (250g) edible dried
jellyfish
3 cups (750ml) vegetable oil for deep-frying
1/4 tsp. ginger, chopped
1/4 tsp. scallions, shredded
7 oz (200 g) chicken breast piece
1 tsp. rice wine
1 tbsp lightly beaten egg white
1/4 tsp. salt, or taste
2 tbsp cornstarch (cornflour), dissolved in
2 tbsp water
2 tsp. sesame oil
1/2 tsp. MSG(optional)
Directions
- 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.
