Cold Tossed Jellyfish Skin
A cold dish of jellyfish skin tossed with shredded chicken and ham—crisp, refreshing, and suited to any season.
Ingredients
Jellyfish skin
300g
Cooked chicken breast
25g
Cucumber (peeled and seeded)
200g
Green pepper (julienned)
15g
Cooked ham (julienned)
25g
Minced garlic
10g
Sugar
15g
Sesame oil
25g
Salt (45g for soaking, 5g for tossing cucumber)
50g
Soy sauce
25g
MSG
1.5g
Vinegar
20g
Instructions
1
Preparing the jellyfish skin
Strip the red film from the surface of the jellyfish skin, wash it with cold boiled water, and cut it into fine strips about 3.5 cm long. Add 45 g of salt, soak in cold boiled water, and rub by hand to remove the astringent, fishy smell. Wash repeatedly until the saltiness is removed, then soak in cold water for 1 hour. Drain and set aside.
2
Preparing the side ingredients
Cut the cooked ham, cooked chicken breast, and green pepper into strips. Peel and seed the cucumber, cut it into strips, toss with 5 g of salt, and drain. Quickly blanch the green pepper strips in boiling water, remove, and set aside.
3
Making the sauce
Combine the garlic, sugar, MSG, soy sauce, and vinegar to make a dressing.
4
Mixing and plating
First toss the dressing evenly with the jellyfish strips and cucumber strips, then arrange them on a plate. Sprinkle with the cooked chicken strips, green pepper strips, and cooked ham strips, drizzle with sesame oil, and serve.
