What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7410644 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Jellyfish Head, Shrimp and Chicken

Unusual Ingredients

Jellyfish Head, Shrimp and Chicken
2 to 3 ounces jellyfish heads
3 ounces boneless skinless chicken breasts, cut into thin strips
3 ounces peeled shrimp, veins discarded, then cut in half top to bottom
2 teaspoons cornstarch
1 egg white
2 cups vegetable oil
1 slice fresh ginger, peeled and minced
1 scallion, minced
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 Tablespoon Chinese rice wine
1 Tablespoon sesame oil
1. Soak the jellyfish heads overnight in two cups of cold water. Cover their dish and put it in the refrigerator. Change the water before going to bed, and do so again two hours before using them.
2. Blanch the jellyfish heads in boiling water for thirty seconds, then put them into ice water for three to five minutes until they are cold before draining them.
3. Mix chicken and shrimp with cornstarch and egg white, then separate them for cooking.
4. Heat a wok or a three-quart pan and add oil, When almost smoking, oil-blanch the chicken for two minutes, then remove and drain on paper towels, then oil-blanch the shrimp for one minute, and drain them the same way. Set oil aside for another purpose, but do not wash the wok or pot.
5. Reheat wok or pot, add minced ginger and scallions, and stir-fry for one minute, then add the chicken and the shrimp stir fry a half minute before adding the jellyfish, salt, sugar and rice wine. Mix well, transfer to a pre-heated bowl, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720