INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 523
Calories From Fat: 236
Total Fat: 26.7g
Cholesterol: 0mg
Sodium: 3245.6mg
Potassium: 151.6mg
Carbohydrates: 63.9g
Fiber: 2.4g
Sugar: 2.4g
Protein: 7.7g