Glazed Jade Beads

Name: Glazed Jade Beads
Prep time: 6 h 30 min
Cook time: 20 min
Total time: 6 h 50 min
Ingredients: 500 g jellyfish head; 100 g fresh peas; 30 g wet cornstarch; 15 g Shaoxing wine; 8 g salt; 5 g scallion-ginger oil; 5 g MSG; 3 g Sichuan pepper oil; 2 g white pepper; 3 g washing soda; 200 g chicken broth; 10 g chicken fat

Made with jellyfish head and green peas as the main ingredients, this dish is prepared by boiling and thickening with starch. It has a glazed jade-like color, offers a savory taste with a sweet aftertaste, and is fresh, crisp and delicious.

6h 50m

Easy

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Ingredients

jellyfish head 500 g

fresh peas 100 g

wet cornstarch 30 g

Shaoxing wine 15 g

salt 8 g

scallion-ginger oil 5 g

MSG 5 g

Sichuan pepper oil 3 g

white pepper 2 g

washing soda 3 g

chicken broth 200 g

chicken fat 10 g

Instructions

Prepare the Jellyfish

Soak the jellyfish head in clean water for 6 hours, changing the water repeatedly until all mud and grit are removed. Rinse well, then slice into thumb-sized pieces with a knife. Place a pot over high heat, add water and washing soda, and when the water comes to a boil, add the jellyfish slices. Cook until they become springy and elastic, then remove and transfer into clean water to wash away all the alkalinity. Drain thoroughly.

Blanch Peas and Jellyfish

Place a wok over the heat and pour in 100 g of the chicken broth. Bring to a boil, add the cleaned green peas, and cook until they are about sixty percent done. Add the jellyfish slices and blanch through, then pour everything together into a colander to drain off the liquid.

Thicken and Finish the Dish

Place the wok over the heat, add the remaining 100 g of chicken broth, and add the jellyfish slices and green peas along with the salt. Once the broth comes to a boil, add the Shaoxing wine, white pepper, and MSG. Thicken with the wet cornstarch to a light glaze, then drizzle in the Sichuan pepper oil, scallion-ginger oil, and chicken fat. Transfer to a large soup plate and serve.