Fried Chicken & Jellyfish

12 ingredients
6 steps

Ingredients

  • 9 ounces dried jellyfish
  • 3 cups vegetable oil
  • 1/4 teaspoon ginger, chopped
  • 1/4 teaspoon scallion, shredded
  • 7 ounces boneless skinless chicken breasts
  • 1 teaspoon rice wine
  • 1 tablespoon egg white, lightly beaten
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch, dissolved in
  • 2 tablespoons water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon msg

Directions

  1. 1
    Soak jellyfish in cold water for 3 hoursWash and cut in 1-inch pieces. Plunge into boiling water; remove immediately and drain. Set aside.
  2. 2
    Remove all tendons and fat from chicken breast. Cut horizontally into slices about 1 inch wide and then stack the slices and cut along grain to shred.
  3. 3
    Mix shreds with egg white and cornstarch.
  4. 4
    Set wok over high heat pour in oil and heat to 150°F (warm) add chicken immediately. Stir gently until the shreds separate, then remove rapidly; drain and set aside.
  5. 5
    Pour oil out of wok, leaving only enough to cover the bottom. Heat wok until oil surface ripples add scallions and stir.
  6. 6
    Add jellyfish, chicken rice wine salt, msg, and ginger. Stir fry 30 seconds. Sprinkle with sesame oil and serve.

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