9 oz (250g) edible dried jellyfish
3 cups (750ml)
vegetable oil for deep-frying
7 oz (200 g) chicken breast piece
1 tbsp lightly beaten egg white
1/4 tsp. salt, or taste
cornstarch (corn flour), dissolved in 2
2 tsp. sesame oil
1/2 tsp. MSG (optional)
1. 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.
2. 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.
3. 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.
4. 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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