Cooking with Kathy Man

Ingredients

12 oz dried or prepackaged jellyfish
2-3/4 lb chicken
2 celery stalks, cut into 2-inch pieces and finely shredded
1 carrot, cut into 2-inch pieces and finely shredded
1 tablespoon oyster sauce
2 teaspoons light soy sauce
2 teaspoons roasted sesame oil
3/4 cup cilantro leaves
3 teaspoons sesame seeds

Dressing

3/4 cup clear rice vinegar
1/4 cup sugar
1 tablespoon finely chopped ginger
3 scallions, thinly sliced

Method

1. To prepare dried jellyfish, remove from the package, cover with tepid water and soak overnight. Drain, then rinse to remove any sand and sediment. Drain well. Cut into strands using a pair of scissors, then cut any long strands into shorter pieces. If you are using vacuum-packed jellyfish, remove it from the package and rinse.
2. Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail. Bring a large saucepan of water to a boil. Add the chicken and bring the water to a gentle simmer. Cook, covered, for 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the saucepan and plunge into cold water. When cool enough to handle, remove the skin and bones from the chicken and finely shred the meat.
3. Place the chicken in a large bowl and add the jellyfish, celery, carrot, oyster sauce, soy sauce, sesame oil and cilantro. Mix well to combine.
4. To make the dressing, place the vinegar and sugar in a bowl and stir until dissolved. Stir in the ginger and scallions.
5. Toast the sesame seeds by dry-frying in a pan until brown and popping. Sprinkle the salad with the sesame seeds and serve cold with the dressing on the side.

Makes 8 servings.

Source: The Food of China

Filed under: Chicken, Chinese, Recipe Clipping, Salad, Vegetable |