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08-31-2008, 11:27 PM
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__m-a-l-i-k__OWN-16
 
Join Date: Jun 2008
Location: My YuMmy HeArT
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Stir-fried Chicken Shreds with Jellyfish
Ingredients: 9 oz (250g) edible dried jellyfish 3 cups (750ml) [Only registered users can see links. ] for deep-frying 1/4 tsp. [Only registered users can see links. ], chopped 1/4 tsp. [Only registered users can see links. ], shredded 7 oz (200 g) chicken breast piece 1 tsp. [Only registered users can see links. ] 1 tbsp lightly beaten egg white 1/4 tsp. salt, or taste 2 tbsp [Only registered users can see links. ] ([Only registered users can see links. ]), dissolved in 2 tbsp water 2 tsp. sesame oil 1/2 tsp. [Only registered users can see links. ] (optional) Directions: 1. Soak the jellyfish in cold water for 3 hours. Wash and cut into 2 by 1 inch (5cm by 3 cm ) pieces . Plunge into boiling water, remove immediately, and drain. Set aside. 2. Skin the chicken and remove any tendons. Cut horizontally into slices about 1 inch (3cm ) wide, then stack the slices and cut along the grain into shreds. Mix with the egg white and cornstarch and set aside. 3. Set the wok over high heat. Pour in the oil and heat to 150oF (70oC) warm, and add the chicken immediately. Stir gently until the chicken shreds separate, then remove rapidly. Drain well and set aside. 4. Pour the oil out of the wok, leaving only enough to cover the bottom. Heat the wok until the oil surface ripples. Add the scallions and stir. Add the jellyfish and chicken, then the rice wine, salt. MSG (optional) and ginger. Stir-fry about 30 seconds. Sprinkle with sesame oil, and serve.  |
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| The Following User Says Thank You to _.-.C.L.E.O.P.A.T.R.A-.-._ For This Useful Post: | ~=>REAP<=~ (08-31-2008) |
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