Angela made two chicken dishes in the Caring Place Community Kitchen. This is the first dish which is Chicken Jelly Fish Salad. This is a cold salad. It’s great as an appetizer.
Angela marinated a chicken breast with salt and pepper and steam the chicken breast for 30 minutes or until it’s cook. Then she shredded the chicken breast into thin strips.
The other main ingredient in this dish is the instant jelly fish which can be purchased from many Chinese groceries stores. The jelly fish is ready to eat.
Angela seasoned the chicken and jelly fish with sesame oil, chicken seasoning (optional) and sar geong fern (a kind ground ginger seasoning). Angela also garnishes the dish with cilantro and toasted sesame seeds.
The Chicken Jelly Fish Salad has a very distinctive flavour from the sar geong fern. The jelly fish gives the dish a very nice crunch.
Nanzaro loves jelly fish and I will certainly make this for him.
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4 users responded in this post
Wow…this looks like the chicken salad we ate at Koon Bo restaurant on Fraser Street. I believe Koon Bo also adds fried wonton wrappers for extra crunch. They’re famous for this salad and their roasted pidgeon which is better than the famous Sun Sui Wah. Thanks for sharing this recipe.
The chicken and jelly fish salad looks very appetizing! I’ve wanted to make cold jelly fish appetizers many times, but am not sure how to shop for jelly fish. Do you have any tips of how to tell the freshness and quality of the jelly fish?
Hi Passionate Eater, I usually buy those instant jelly fish which is ready to eat. Anyone out there know how to shop for jelly fish?
That is still a wonderful tip! Thanks for taking the time to answer my question. I’ll try that next time.
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