Posts Tagged Jellyfish
Experiment: Jellyfish with shredded chicken (涼拌雞絲海蜇)
I don’t like eating hot dishes in the summer, because it makes me feel a lot hotter than I should feel. While I was looking for something cold to make, I found this shredded chicken dish in a recipe book. I’ve made something similar to this before (click here for the post), basically you just cook the chicken, shred it, and mix it with whatever you like. Hmm… actually now as I’m writing this post, I’m thinking of the another “shredded chicken” dish! haha! I didn’t know “shredded chicken” is so popular in Chinese dishes!
Materials: (serve 6-8)
3 pieces of chicken thigh
1/2 carrot, julienned
1/2 cucumber, julienned
1 pack of ready to eat jellyfish
1 pack of Ideal Spicy Bake Mix for marinating the chicken
(Or use salt, pepper and Chinese wine to marinate)
1/4 cup sesame sauce
1 tbsp oyster sauce
1 tbsp fish sauce
2 tsp spicy oil
1 tsp ginger juice
1) Marinate the chicken using the spicy bake mix. Marinate it for 1 hour. (Or overnight if possible.)
2) Boil a pot of water. Put the chicken in when water starts to boil, and then when the water boil again, cover the lid and turn off the heat. Let it sit for 20-30 minutes until cooked.
3) Let the chicken cool and then shred.
4) Prepare the jellyfish as instructed on the package.
5) Julienne the carrot and cucumber.
6) Mix the sauce ingredients in a small bowl.
7) Put the shredded chicken, jellyfish, carrot, cucumber and sauce in a big bowl and mix well. Sprinkle sesame seeds on top. (Or you can mix the sesame seeds with the rest of the ingredients.)
1) This is the ready-to-eat jellyfish that I got from T&T. I have bought those non-processed jellyfish before… but it took too long to prepare. It’s easier to use ready-to-eat ones.
Experiment: Jellyfish and Chicken with sesame sauce
I have always liked jellyfish when I was young (Yeah I know some of you think that eating jellyfish is pretty gross… but you just have to try it!!!). I never knew that you can actually make it at home… until I read a recipe book recently. I decided to give it a try, and if I succeed, then definitely I’ll make it more often. So here I am, trying this new dish. I modified the original recipe a little.
1 pack of jellyfish (around 400g)
2 chicken legs with thighs
Thinly sliced carrots and thinly sliced cucumber (as you like)
4 tbs Sesame sauce
1 tbs oyster sauce
3 ts fish sauce
3 ts sesame oil
1/2 tbs chili oil
1 bunch Chinese parsley, finley chopped
Marinade for chicken:
Soy sauce (as you like)
Wine (as you like)
Chopped garlic (as you like)
Ginger juice (as you like)
A. Chicken legs
1) Mix the marinade together, and rub the marinade onto the chicken. Let it sit for 15 minutes. (Or overnight if you have time to prepare the night before)
2) Steam the chicken until cooked. Then let the chicken legs sit until cool. Shred into thin slices.
3) If you have time, put the chicken in the fridge before you mix with other ingredients.
1) Soak the jellyfish overnight to get rid of the saltiness.
2) Rinse it before you’re about to cook the jellyfish.
3) Boil water in a pot. When water bubbles, put the jellyfish in the pot. When the water bubbles again, take the jellyfish out, and put it in ice cold water. Let it sit for about 10 minutes.
4) Slice the jellyfish into thin slices. Let the jellyfish drain. (Water will keep coming out)
5) Mix a bit of fish sauce and sesame oil to the jellyfish.
C. The actual dish
1) Put the carrots, cucumber, jellyfish and chicken into a big bowl.
2) Mix all the sauce ingredients together. Pour the sauce in the bowl, and mix well.
3) Put the dish in the fridge and let it sit for an hour or so. Serve.
1) I was very happy that I could make the jellyfish! My mom has warned me not to boil the jellyfish for too long, as it would make the jellyfish too chewy. So remember not to boil the jellyfish for too long!
2) Rememebr to rinse and soak the jellyfish for at least a few hours! They’re usually very salty, so you need to rinse the jellyfish a few times and soak it. That way the saltiness will come out.