Jellyfish are only ever eaten once they have been preserved and dried. They have a crunchy texture and are not like jelly. You can buy them dried, cut into strips or whole, and also already reconstituted in vacuum packs. The latter are much easier to use.
Ingredients: (Serves 8)
- 375 g/13 oz dried or ready-prepared jellyfish
- 1.3 kg/3 lb chicken
- 2 celery stalks, cut into 5 cm/2 inch lengths and finely shredded
- 1 carrot, cut into 5 cm/2 inch lengths and finely shredded
- 1 tablespoon oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons roasted sesame oil
- 25 g/1 oz/¾ cup cilantro (coriander) leaves
- 3 teaspoons sesame seeds
For the dressing:
- 185 ml/6 fl oz/¾ cup clear rice vinegar
- 55 g/2 oz/¼ cup sugar
- 1 tablespoon finely chopped ginger
- 3 scallions (spring onions), thinly sliced
Method:
To prepare dried jellyfish, remove from the packet, cover with tepid water and soak overnight. Drain, then rinse to remove any sand and sediment. Drain well. Cut into strands using a pair of scissors, then cut any long strands into shorter lengths. If you are using ready-prepared jellyfish, remove it from the packet and rinse.
Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Bring a large saucepan of water to the boil. Add the chicken and bring the water to a gentle simmer. Cook, covered, for 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the saucepan and plunge into cold water. When cool enough to handle, remove the skin and bones from the chicken and finely shred the meat.
Place the chicken in a large bowl and add the jellyfish, celery, carrot, oyster sauce, soy sauce, sesame oil and coriander. Mix well to combine.
To make the dressing, place the vinegar and sugar in a bowl and stir until dissolved. Stir in the ginger and scallions.
Toast the sesame seeds by dry-frying in a pan until brown and popping. Sprinkle the salad with the sesame seeds and serve cold with the dressing alongside.