Jellyfish and Chicken Shreds with Sesame and Vinegar Sauce Recipe

 

Ingredients

  • 1/2 fresh chicken

  • 150 grams shredded jellyfish

  • 2 preserved thousand years eggs

  • 2 slices ginger

  • 2 sprigs springs onion (sectioned) chopped coriander

  • 4 tbsps Zhenjiang vinegar

  • 1 tbsp sesame sauce

  • 1 tbsp light soy sauce

  • 1 tbsp sugar

  • 1 tsp red chili oil

  • 2 tsps sesame oil

  • 1 tsp grated garlic

 

Method

 

1. Rinse shredded jellyfish and soak in water for 4 hours (change the water several times). Blanch jellyfish

   in slightly boiling water for a while. Rinse in cold water and drain. Refrigerate for 2 hours,

2. Rinse chicken. Spread ginger slices and spring onion on top. Steam over high heat for 25 minutes.

    Set aside to let cool. Tease into chicken shreds and set aside.

3. Shell preserved thousand years eggs. Rinse and cut into wedges.

4. Mix jellyfish, chicken and coriander. Add the sesame and vinegar sauce and mix well. Serve with preserved

    thousand years eggs besides.

 

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