Poached Shredded Chicken with Jellyfish Head
Shredded chicken and jellyfish head are simmered together with cilantro, scallion, ginger, and garlic to create a fresh, fragrant soup-style dish.
Ingredients
Chicken breast (cleaned, cut into thin shreds, coated with egg white and water starch slurry)
150g
Rehydrated jellyfish head (rinsed thoroughly to remove sand, cut into thin shreds)
300g
Cilantro stems (cut into segments)
15g
Egg white
1
Refined salt
To taste
MSG
To taste
Vinegar
To taste
Ground white pepper
To taste
Sesame oil
To taste
Peanut oil
To taste
Scallion (cut into thin shreds)
To taste
Ginger (cut into thin shreds)
To taste
Garlic (sliced)
To taste
Chicken stock
To taste
Instructions
1
Step 1
Clean the chicken breast, cut into thin shreds, and place in a bowl. Add egg white and water starch slurry, and mix thoroughly by hand. Cut the cilantro stems into segments. Rinse the rehydrated jellyfish head repeatedly, remove any sand, and cut into thin shreds. Cut the scallion and ginger into thin shreds, slice the garlic, and set aside.
2
Step 2
Place a soup pot over heat, add an appropriate amount of chicken stock and heat to 60% (medium heat). Add the coated chicken shreds, stir with chopsticks to separate the shreds until cooked, then remove and place in a soup bowl. Blanch the jellyfish head in hot water, remove and drain completely.
3
Step 3
Place the soup pot back over heat, add peanut oil and heat until hot. Add the sliced garlic to stir-fry until fragrant, then pour in the vinegar. Add chicken stock, chicken shreds, jellyfish, MSG, refined salt, and shredded scallion and ginger. Once the soup comes to a boil, skim off the surface foam. Add ground white pepper and cilantro stems, drizzle with sesame oil, then pour into the prepared soup bowl and serve.
