How To make Jellyfish, Daikon and Chicken Breasty Salad
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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【3日間】2人暮らしの夜ご飯献立|鶏むね肉レシピ|夫が好きな肉巻き|冬料理|料理vlog
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1:56うずらの肉巻き
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INGREDIENTS:
TOP SECRET ASIAN SAUCE:
Soy Sauce
Mushroom Flavored Dark Soy Sauce
Oyster Sauce
Rice Wine Vinegar
Sesame Oil
Honey
REST OF THE MEAL:
1 Red Pepper
1 Onion
1 pack of Baby Bella Mushrooms
1 lb Top Sirloin
3/4 lb Chicken Breast
3/4 lb Shrimp
Corn Starch
Black Pepper
Some Sugar
Soy Sauce
Rice Wine Vinegar
1 Zucchini
1 Yellow Squash
1 Daikon
1 bunch of Green Onions
Some shredded Carrots
Sesame/Peanut Oil
More Rice Wine Vinegar
1 Tbsp Garlic
1 tsp Ginger
Bean Sprouts
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Fresh, simple and healthy, this dish screams of summer. Marinating and grilling chicken breast quickly will keep the meat moist and juicy. Make sure to use the ripest tomatoes since they are much more flavorsome.
Recipe:
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Lotus Root Salad with Chicken and Shrimp
Lotus root salad is a light and refreshing salad. It is very herbaceous with tanginess and heat from the sauce.
For full recipe visit:
Recipe for the pickled daikon and carrots and
Dressing can be found on craftstocrumbs.com
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