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Jellyfish, Daikon and Chicken Breasty Salad

 

18

Yield

3

servings

Prep

15

min

Cook

5

min

Ready

9

hrs

Trans-fat Free, Low Carb
 

Ingredients

½ pound jellyfish
whole, dried, salted
*
1 pound daikon (chinese icicle radish)
2 teaspoons salt
½ each chicken breasts
large
½ each eggs
white
1 teaspoon cornstarch
1 teaspoon sesame oil
½ teaspoon salt
1 ½ teaspoons sugar
2 teaspoons sherry
dry
3 tablespoons peanut oil
2 tablespoons sesame oil
3 scallions, spring or green onions
chopped
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 27780% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 2034mg 85%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 55%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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