Stir-Fried Chicken Shreds with Jellyfish Head

Name: Stir-Fried Chicken Shreds with Jellyfish Head
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 350 g Chicken breast (remove silverskin, slice into 0.2 cm thick pieces, cut into 0.15 cm wide strips, toss with egg white, salt, and wet starch to coat); 150 g Jellyfish head (slice into 0.3 cm thick pieces, cut into strips, rinse repeatedly in cold water, briefly blanch in 80°C water and drain); 1 (about 50 g) Egg (use the white for coating); 4 g Salt; 1 g MSG; 25 g Shaoxing wine; 3 g Vinegar; 3 g White pepper; 15 g Wet starch (for coating and sauce); 100 g Peanut oil (for oil-blanching); 10 g Scallion (shredded); 10 g Ginger (shredded); 5 g Cilantro (cut into sections); 100 g Chicken fat (for oil-blanching and drizzling); to taste Chicken stock (for the sauce)

A classic Lu (Shandong) cuisine staple, this dish pairs silky, tender chicken shreds with crisp jellyfish head, offering a well-balanced sour, spicy, salty, and umami flavor profile and a bright, snow-white appearance.

28 min

Easy

0 favorites

Stir-Fried Chicken Shreds with Jellyfish Head

Ingredients

Chicken breast (remove silverskin, slice into 0.2 cm thick pieces, cut into 0.15 cm wide strips, toss with egg white, salt, and wet starch to coat) 350 g

Jellyfish head (slice into 0.3 cm thick pieces, cut into strips, rinse repeatedly in cold water, briefly blanch in 80°C water and drain) 150 g

Egg (use the white for coating) 1 (about 50 g)

Salt 4 g

MSG 1 g

Shaoxing wine 25 g

Vinegar 3 g

White pepper 3 g

Wet starch (for coating and sauce) 15 g

Peanut oil (for oil-blanching) 100 g

Scallion (shredded) 10 g

Ginger (shredded) 10 g

Cilantro (cut into sections) 5 g

Chicken fat (for oil-blanching and drizzling) 100 g

Chicken stock (for the sauce) to taste

Instructions

Prepare the chicken shreds

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

Prepare the jellyfish head

Slice the jellyfish head into 0.3 cm thick pieces, then cut into strips. Rinse repeatedly in cold water, briefly blanch in 80°C water, and drain.

Mix the sauce

In a bowl, combine the chicken stock, salt, MSG, Shaoxing wine, vinegar, white pepper, and wet starch to make a sauce.

Oil-blanch the chicken fat

Heat peanut oil in a wok to about 100°C (about 40% hot). Add the chicken fat to oil-blanch, then remove any solids.

Stir-fry and finish

Reserve a small amount of oil in the wok and heat to about 125°C (about 50% hot). Add the scallion and ginger shreds and fry until fragrant, then immediately add the chicken shreds, jellyfish shreds, cilantro sections, and the sauce. Toss quickly, drizzle with chicken fat, and serve.