Fried Chicken & Jellyfish

Ingredients

• 9 ounces dried jellyfish
• 3 cups vegetable oil
• 1/4 teaspoon ginger, chopped
• 1/4 teaspoon scallion, shredded
• 7 ounces boneless skinless chicken breasts
• 1 teaspoon rice wine
• 1 tablespoon egg white, lightly beaten
• 1/4 teaspoon salt
• 2 tablespoons cornstarch, dissolved in
• 2 tablespoons water
• 2 teaspoons sesame oil
• 1/2 teaspoon msg

Directions

1. 1

   Soak jellyfish in cold water for 3 hoursWash and cut in 1-inch pieces. Plunge into boiling water; remove immediately and drain. Set aside.

2. 2

   Remove all tendons and fat from chicken breast. Cut horizontally into slices about 1 inch wide and then stack the slices and cut along grain to shred.

3. 3

   Mix shreds with egg white and cornstarch.

4. 4

   Set wok over high heat pour in oil and heat to 150°F (warm) add chicken immediately. Stir gently until the shreds separate, then remove rapidly; drain and set aside.

5. 5

   Pour oil out of wok, leaving only enough to cover the bottom. Heat wok until oil surface ripples add scallions and stir.

6. 6

   Add jellyfish, chicken rice wine salt, msg, and ginger. Stir fry 30 seconds. Sprinkle with sesame oil and serve.