Fried Chicken & Jellyfish

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READY IN: 3hrs 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak jellyfish in cold water for 3 hoursWash and cut in 1-inch pieces. Plunge into boiling water; remove immediately and drain. Set aside.
  • 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.
  • Mix shreds with egg white and cornstarch.
  • 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.
  • Pour oil out of wok, leaving only enough to cover the bottom. Heat wok until oil surface ripples add scallions and stir.
  • Add jellyfish, chicken rice wine salt, msg, and ginger. Stir fry 30 seconds. Sprinkle with sesame oil and serve.
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