Jellyfish Shredded Chicken with Shallots
Overview
When I was studying abroad, this dish was a must-have dish for gatherings among friends during New Years and holidays. Firstly, Cantonese people say that a feast is complete without chicken, and secondly, this dish is simple to make and delicious.
Tags
Ingredients
Steps
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First, let’s take a look at this ecstatic chicken. After washing, let it dry slightly.
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Find a large pot and add onion, ginger, turmeric powder and enough water to cover the chicken.
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Heat until boiling.
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Put the whole chicken in, then grab the chicken feet with your hands and pull it up a few times. This action is critical to ensure that the inside of the chicken is completely soaked in the hot soup.
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Now start timing for 10 minutes, continue to heat until the water boils, then turn to medium heat. When the time is up, turn off the heat and let the pot continue to simmer on the stove for 30 minutes. Then take out the chicken and cool it down quickly with ice water.
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Separate the chicken bones, skin, and meat, and tear the meat into thin strips.
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For the sauce, cut the shallots into thin slices, mix in some green onions, add a small spoonful of sea salt, and top with 2-3 tablespoons of boiling oil.
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Then mix all the ingredients and shredded chicken evenly, add oyster sauce and five-spice powder, and finally sprinkle with some sesame seeds and serve. (The processing method of jellyfish shreds is shared in the experience section)
