Stir-Fried Chicken with Jellyfish

Name: Stir-Fried Chicken with Jellyfish (Chi ssu che p’i)
Cuisine: Chinese
Ingredients: 7 oz. shredded chicken meat; 5 oz. salted jellyfish; ½ tablespoon cornstarch; ½ cup shredded green onion; 1 cup cilantro (1” long); 1 tablespoon wine; 1 cup oil; 1 tablespoon soy sauce (light); ½ teaspoon salt; 1 tablespoon soy sauce (light)

Chi ssu che p’i

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

7 oz. shredded chicken meat
½ tablespoon cornstarch
5

Asia
Taiwan
Shantung
Main course

Method

Slice chicken in to strings 1-½ inch long, and mix with cornstarch paste (½ tablespoon cornstarch and 1 tablespoon water) for about 15 minutes.
Soak salted jellyfish for half-day, clean and wash. Roll it up, then cut into strings 2 inches long.
Heat oil to about 250°F and deep-fry chicken strings until done, remove and drain.
Heat pan until