Ingredients
350 g (about 12 oz) boneless skinless chicken breast, 150 g (about 5 oz) jellyfish head, 1 egg (about 50 g), 5 g (about 1 tablespoon) cilantro
Seasonings
100 g chicken fat and 100 g peanut oil, 25 g Shaoxing wine, 15 g wet cornstarch, 10 g each of shredded scallion and ginger, 4 g salt, 3 g each of vinegar and ground white pepper, 1 g MSG.
Instructions
1. Remove the sinew from the chicken breast, slice it into 0.2 cm thick pieces, then cut into 0.15 cm wide strips and place in a bowl. Mix with egg white, salt, and wet starch to coat evenly. Slice the jellyfish head into 0.3 cm thick pieces, then cut into strips. Rinse repeatedly in clean water, then blanch in 80°C (176°F) hot water and drain. In a bowl, combine chicken broth, salt, MSG, Shaoxing wine, vinegar, white pepper, and wet starch to make the sauce.
2. Heat peanut oil in a wok to 140°C (285°F), add the chicken and cook until it turns white, then remove. Leave a small amount of oil in the wok and heat to 160°C (320°F), then add shredded scallion and ginger, frying until fragrant. Immediately add the chicken, jellyfish head strips, cilantro segments, and the prepared sauce mixture. Toss quickly over high heat, drizzle with chicken oil, and serve. This dish is as white as snow, with crisp jellyfish head, tender chicken, and a balanced flavor of sour, spicy, savory, and fresh.