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Chicken Breast with Jelly Fish


Chicken Breast with Jelly Fish
2 Tablespoons vegetable oi
1/2 chicken breast, cut into eight 2-inch pieces
1 egg white
1 teaspoon salt
2 teaspoons cornstarch mixed with the same amount of cold water
8 ounces jelly fish, soaked in warm water for one hour, then cut the same size as the chicken pieces
1/2 cup chicken soup
5 slices fresh finger
2 chicken bouillon cubes
1 teaspoon cider vinegar
2 teaspoons Shao Xing wine
dash of ground black pepper
3 sprigs cilantro, as garnish
1. Heat wok or fry pan and add the oil, then the chicken soup, and stir until chicken is no longer pink.
2. Then add the wine, pepper, and the cornstarch mixture and stir once or twice, then add the chicken and stir one more minute.
3. Add the jelly fish and stir a few times, then transfer all to a pre-heated plate, garnish, and serve.

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