Stir-Fried Chicken and Jellyfish Head

Name: Stir-Fried Chicken and Jellyfish Head
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 350 g Chicken breast fillet; 150 g Jellyfish head; 1 Egg (about 50 g each); 4 g Fine salt; 1 g MSG; 25 g Shaoxing wine; 3 g Vinegar; 3 g White pepper; 15 g Wet cornstarch; 100 g Peanut oil; 10 g Scallion; 10 g Shredded ginger; 5 g Cilantro; 100 g Chicken fat

Stir-fried Shredded Chicken with Jellyfish Head (Lu Cuisine)

This classic Shandong dish boasts a snow-white appearance. The jellyfish head is crisp, the shredded chicken is silky and tender, and its flavor is a well-balanced mix of sour, spicy, salty, and savory.

28 min

Easy

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Ingredients

Chicken breast fillet 350 g

Jellyfish head 150 g

Egg (about 50 g each) 1

Fine salt 4 g

MSG 1 g

Shaoxing wine 25 g

Vinegar 3 g

White pepper 3 g

Wet cornstarch 15 g

Peanut oil 100 g

Scallion 10 g

Shredded ginger 10 g

Cilantro 5 g

Chicken fat 100 g

Instructions

Step 1

Remove the tendons from the chicken breast fillet, slice it into 0.2 cm thick pieces, then cut into 0.15 cm wide strips. Place in a bowl, add egg white, fine salt, and wet cornstarch, and mix well to coat.

Step 2

Slice the jellyfish head into 0.3 cm thick pieces, then cut into strips. Rinse repeatedly with clean water, then blanch briefly in water heated to 80 °C and remove.

Step 3

In a bowl, combine chicken broth, fine salt, MSG, Shaoxing wine, vinegar, white pepper, and wet cornstarch to make a sauce.

Step 4

Heat peanut oil in a wok to about 30% hot (about 100 °C), add the chicken strips to slide through the oil, then remove. Leave a little oil in the wok and heat to about 50% hot (about 125 °C). Add scallion strips and shredded ginger, fry until fragrant. Immediately add the chicken strips, jellyfish head strips, cilantro segments, and the sauce from the bowl. Toss quickly, drizzle with chicken fat, and serve.