Shredded Chicken with Jellyfish
A crisp and tender Sichuan-style cold appetizer, balancing salty, umami, aromatic, and spicy flavors.
Ingredients
Sea jellyfish skin (washed, blood veins removed, cut into strips and blanched)
100 g
Cooked chicken (cut into strips)
300 g
Soy sauce (for sauce)
to taste
White sugar (for sauce)
to taste
Vinegar (for sauce)
to taste
MSG (for sauce)
to taste
Sesame oil (for sauce)
to taste
Scallion whites (cut into strips for base)
to taste
Chili oil (drizzled on top)
to taste
Instructions
1
Preparing ingredients
Wash the jellyfish skin and remove the blood veins, then cut it into strips about 3 mm thick and 7-10 cm long. Blanch briefly in boiling water, then soak in cold water. Cut the cooked chicken into strips of the same size as the jellyfish strips.
2
Preparing the sauce
Combine soy sauce, white sugar, vinegar, MSG, and sesame oil to make a flavored sauce.
3
Plating the dish
Cut the scallion whites into fine strips and spread them across the bottom of a serving plate. Toss the chicken strips and jellyfish strips together, place them on top of the scallion strips, pour the sauce over, and drizzle with chili oil before serving.
