Seasonings
300 g chicken breast, 150 g jellyfish skin, a little egg white and some cilantro segments.
Seasonings
5 g minced garlic, 1/2 teaspoon salt, 1 teaspoon each sugar and sesame paste, 1 tablespoon white vinegar, and to taste: ground white pepper, water starch, sesame oil, and vegetable oil.
Preparation
1. Soak the jellyfish skin repeatedly in fresh water to remove the salty and fishy taste, then drain, roll it up, cut into thin shreds, blanch briefly in hot water, and drain again.
2. Remove the sinew from the chicken breast, rinse it clean, and cut into 5 cm (about 2-inch) long thin strips, then place in a bowl.
3. Add a pinch of salt, sugar, egg white, sesame oil, white pepper, and water starch, then mix well.
Steps
1. Heat oil in a wok until hot, then add the shredded chicken and deep-fry until about 80% cooked, then remove and drain the oil.
2. Leave a small amount of oil in the wok and heat it, then add minced garlic and stir-fry until fragrant.
3. Add the sesame paste and stir until well combined, then add salt, sugar, and white vinegar, cooking until the sauce thickens. Finally, add the pre-cooked chicken strips and quickly stir-fry over high heat until everything is evenly coated.
4. Thicken with a water-starch slurry, add the jellyfish shreds and stir-fry briefly, then sprinkle with cilantro segments and toss until well combined, then remove from heat and plate.