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Chicken with Jellyfish


Chicken with Jellyfish
½ pound boneless chicken breast, thinly sliced, then cut into thin strips
1 egg white
½ teaspoon coarse sat
2 teaspoons cornstarch, divided
½ pound jellyfish, soaked in hot water for ten minutes, rinsed, then thinly sliced
½ cup chicken broth
1 scallion. Slivered on an angle
3 slices fresh ginger, slivered
1 teaspoon cider vinegar
1 Tablespoon Chinese rice wine
dash of ground white pepper
2 sprigs fresh coriander, coarsely minced

1. Mix minced pork, shrimp, mushrooms, onion, and water chestnuts.
2. Shape this mixture into ten balls, and fry them until they are lightly brown, then cover and simmer them for five minutes.

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