Stir-fried Chicken Shreds with Jellyfish Head
A famous Zaozhuang signature dish, featuring silky tender shredded chicken and crisp jellyfish head, quickly stir-fried over high heat with a perfect balance of sour, spicy, salty, and umami flavors.
Ingredients
Chicken breast, cleaned (shredded and coated)
150 g
Jellyfish head (shredded and blanched)
250 g
Egg white
1
Cilantro segments
10 g
Shredded scallion
10 g
Shredded ginger
5 g
Fine salt
3 g
Vinegar
5 g
Shaoxing wine
10 g
Chicken broth (source text uncertain: likely 1.5 kg or ml)
1.5 g
Ground white pepper
1.5 g
Rendered chicken fat
5 g
MSG
2 g
Peanut oil
500 g
Wet cornstarch
10 g
Instructions
1
Step 1
Remove the silverskin from the chicken breast, slice into 0.2 cm thick slices, then cut into 0.15 cm wide shreds. Place in a bowl, add the egg white, fine salt (1 g), and wet cornstarch (5 g), and mix well to coat. Slice the jellyfish head into 0.3 cm thick slices, then cut into 0.3 cm wide shreds. Rinse repeatedly with clean water, then blanch in 80°C hot water and remove. In a separate bowl combine the chicken broth, fine salt (2 g), MSG, vinegar, Shaoxing wine, ground white pepper, and wet cornstarch (5 g) to make a sauce.
2
Step 2
Place the peanut oil in a wok and heat over medium heat until about 40% hot. Add the chicken shreds to pass through the oil, stirring to separate them, then remove and drain the oil. Reserve 30 g of oil in the wok, heat over high heat until about 50% hot, add the shredded scallion and ginger and fry until fragrant. Immediately add the chicken shreds, jellyfish shreds, cilantro segments, and the sauce from the bowl. Toss rapidly, drizzle with the rendered chicken fat, and plate to serve.
