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Ingredients
| dried jellyfish: 9 oz |
| vegetable oil: 3 cups |
| ginger (minced): 1/4 tsp (chopped) |
| green onions - spring or scallion (chopped): 1/4 tsp (shredded) |
| chicken breasts: 7 oz |
| rice wine: 1 tsp |
| eggs: 1 Tbl (white//lightly beaten) |
| salt: 1/4 tsp |
| cornstarch: 2 Tbl (dissolved in) |
| water: 2 Tbl |
| sesame oil: 2 tsp |
| Monosodium glutamate (MSG): 1/2 tsp |
Fried Chicken & Jellyfish
Credit: Food.com
User rating:
-
Prep Time
195 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- 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.