Jellyfish, daikon and chicken breasty salad
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Jellyfish, daikon and chicken breasty salad
  Chicken    Salad    Chinese    Seafood  
Last updated 6/12/2012 12:53:40 AM. Recipe ID 15508. Report a problem with this recipe.
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      Title: Jellyfish, daikon and chicken breasty salad
 Categories: Chinese, Seafood, Ceideburg 2
      Yield: 3 Servings
 
    1/2 lb Dried, salted whole
           -jellyfish
      1    1-pound daikon radish
      2 ts Salt
    1/2 lg Chicken breast
    1/2    Egg white
      1 ts Cornstarch
      1 ts Sesame oil
    1/2 ts Salt
  1 1/2 ts Sugar
      2 ts Dry sherry
      3 tb Peanut oil
      2 tb Sesame oil
      3    Scallions, chopped
 
  Here's a classic Chinese "texture" dish, a cold salad made of with
  dried jellyfish.  I know jellyfish sounds bizarre, but, after
  soaking, the jellyfish has a texture similar to woodears-crunchy and
  crisp with little taste of its own.  I consider the addition of the
  chicken to be a sop to those who like to see recognizable things in
  their food...
  
  Actually, this would probably be quite good with just the chicken or
  just the jellyfish.  It has a light dressing made of mixed oils and
  wine. Very nice on a hot summers day.  More than likely, you'll have
  to go to a Chinese market to get the jellyfish.  This is another
  recipe from my huge pile of clippings.  It's from the SF Chronicle,
  but I don't know the date.
  
  Soak the jellyfish in a large bowl of cold water for 24 hours,
  changing the water a couple of times.  Peel the daikon with a
  vegetable peeler; slice thinly; stack slices and cut into matchstick
  shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and
  let stand 1 hour.
  
  Meanwhile, drain water from jellyfish.  Pour boiling water over the
  jellyfish and let stand for 15 seconds.  Drain and run under cold
  water. Set aside.
  
  Bone the chicken breast and slice thinly; cut slices into shreds. Mix
  chicken with the egg white, cornstarch and teaspoon of sesame oil;
  refrigerate for 30 minutes.
  
  While the chicken is marinating, cut jellyfish into the thinnest
  possible shreds by rolling up each sheet and slicing it thinly. Place
  in a large bowl.  Wring most of the moisture from the daikon shreds;
  add to the bowl with the jellyfish.  Heat 3 cups water in a saucepan.
  When boiling, turn off the heat and add the chicken shreds, stirring
  to separate the pieces. Simmer for 1 minute.  Drain and rinse under
  cold water. Drain and add to the bowl with the jellyfish.
  
  Blend the salt and sugar with the wine until they dissolve.  Heat the
  oils in a saucepan and add the seasoned wine.  It will sputter and
  evaporate. When the oil is hot++don't let it smoke++turn off the heat
  and add the scallions.  Cool.  Toss with the salad just before
  serving.
  
  Posted by Stephen Ceideburg; February 26 1991.
 




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Recipe ID 15508 (Apr 03, 2005)

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