CNY-Cold Jellyfish & Chicken Shred

Cold Jelly-Fish & Chicken Shreds
Ingredients:
1 chicken (1.5 kg) – do not season chicken
200g jelly fish - strip

Garnishing
3 pcs of fresh chilli - shred
1 pc of small carrot - shred
40g ginger – shred
1 pc of cucumber – sliced & shred
200g grinded peanuts
200g fried sesame seeds
1 stalk of lettuce
1 stalk of parsley – soak in water, keep the leave for decorate

Seasoning for Jelly-fish (in a bowl)
2 tbsp light soya sauce
1 ½ tbsp sugar
1 tbsp plum sauce
½ tbsp sesame oil
1 tbsp vinegar
1 tbsp chilli sauce

Gravy:
¾ bowl of stock
1 tsp salt
1 tsp oyster sauce
½ tbsp vinegar
1 tbsp sugar
½ tbsp light soya sauce
½ tbsp chilli sauce
1 tbsp sesame oil

Thickening: cornflour mix
¾ tsp cornflour
1 tbsp water

Method:
1. Steam chicken till cooked, debone & cut into shreds. Put head, tail & wings aside for later use. Soak jelly fish with tap water to boil. Once boiled, off fire. Wash & drain then soak for half an hour.

2. Cut the lettuce into strip. Prepare gravy into a bowl.Prepare Jellyfish seasoning sauce then use a spoon to stir. Drain dry jellyfish – use cloth to dry it, if possible. Put jellyfish into jellyfish gravy to season for 15 mins.

3. Heat oil, pour gravy to cook , add thickening and put in chicken shred. Drain jellyfish on a strainer. Prepare a plate, decorate cucumber around the plate, the put in the shredded celery, then topple with cooked chicken shred.

4. Then put jellyfish on top, follow by shredded cucumber, carrot, chilli, ginger, peanut, sesame seeds.Ready to be served.