Stir-Fried Chicken Threads with Jellyfish Head
Shandong stir-fried shredded chicken with jellyfish head — snowy white in color, with crisp jellyfish, silky-tender chicken, and a tangy, spicy, salty, umami flavor profile.
Ingredients
Chicken breast fillet (tendons removed, sliced and julienned)
350 g
Jellyfish head (sliced into pieces and julienned, rinsed and blanched)
150 g
Egg (use the white, about 50 g)
1
Fine salt
4 g
MSG
1 g
Shaoxing wine
25 g
Vinegar
3 g
White pepper powder
3 g
Wet cornstarch
15 g
Peanut oil
100 g
Scallion (julienned)
10 g
Ginger (julienned)
10 g
Cilantro (cut into segments)
5 g
Chicken fat
100 g
Instructions
1
Prep
Remove all tendons 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, fine salt, and wet cornstarch, and mix well to coat. Slice the jellyfish head into 0.3 cm thick pieces, then cut into strips. Rinse repeatedly with cold water, blanch briefly in 80°C hot water, and drain.
2
Make the Sauce
In a bowl, combine chicken broth, fine salt, MSG, Shaoxing wine, vinegar, white pepper, and wet cornstarch to make the sauce.
3
Slip-Cook in Oil
Heat peanut oil in a wok to about 100°C (roughly 40% hot). Add the chicken fat, slip the chicken strips through the hot oil briefly, then remove and drain.
4
Stir-Fry
Leave a small amount of oil in the wok and heat to about 125°C (roughly 50% hot). Add the scallion and ginger strips and fry until fragrant. Immediately add the chicken strips, jellyfish strips, and cilantro segments, followed by the sauce from the bowl. Toss and flip quickly, drizzle with chicken fat, and serve.
