Ingredients
100 g jellyfish skin, 300 g cooked chicken meat.
Seasonings
Soy sauce, sugar, vinegar, MSG, sesame oil, scallion white, prepared sauce, and chili oil, each to taste.
Instructions
1. Rinse the jellyfish skin to remove any blood vessels, then cut into strips about 0.3 cm wide and 7-10 cm long. Blanch briefly in boiling water, then soak in cold water. Shred the cooked chicken into strips of the same size as the jellyfish.
2. Mix soy sauce, sugar, vinegar, MSG, and sesame oil to make a dressing. Finely shred the white part of the scallion and spread it on a serving plate as a base. Combine the shredded chicken and jellyfish, place them on top of the scallion shreds, then pour the dressing and chili oil over everything. This dish is crisp and tender, with a savory, fresh, and spicy flavor.