Shredded Chicken W/ Jellyfish Recipe

Prepare chicken

If you don't have pre-cooked chicken, simmer 2 boneless skinless chicken breasts (about 12–14 oz total) in lightly salted water with a smashed garlic clove and 1/2 tsp salt for 12–15 minutes until cooked through. Remove, let rest 5 minutes, then shred using two forks into thin strands. Measure out 2 cups shredded chicken.

Prepare jellyfish

If using commercial prepared salted jellyfish, rinse it under cold running water and soak in cold water for 10–15 minutes, changing the water once to remove excess salt. Drain and pat dry. Using a sharp knife, slice the jellyfish into thin 1/8–1/4-inch strips if not already shredded. Measure 1 cup.

Vegetables and herbs

Thinly slice the cucumber into matchsticks or half-moons to yield 1/2 cup. Remove seeds from the red bell pepper and cut into thin julienne to yield 1/4 cup. Thinly slice scallions on the diagonal. Roughly chop cilantro leaves (no stems) to yield 1/4 cup. If using jalapeño, slice very thin.

In a medium bowl or jar, combine 2 tbs light soy sauce, 2 tbs rice vinegar, 1 tbs lime juice, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sugar, 1 tsp Chinese black vinegar (or extra rice vinegar), 1 tsp sesame oil, 1/2 tsp toasted sesame oil, 1/2 tsp red pepper flakes (or 1/2 tsp chile oil), 1/4 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until sugar dissolves and dressing is emulsified. Taste and adjust acidity or salt — add up to 1/2 tbs more soy or 1/2 tbs more vinegar if needed.

In a large mixing bowl, combine the shredded chicken (2 cups), drained sliced jellyfish (1 cup), cucumber (1/2 cup), red bell pepper (1/4 cup), and most of the scallions (reserve a little for garnish). Toss gently to mix.

Pour about 3/4 of the dressing over the chicken and jellyfish mixture and toss well to coat evenly. Let sit 5–10 minutes to allow the jellyfish to take on the dressing and the flavors to meld. If the mixture seems dry, add remaining dressing a little at a time until desired balance is reached.

Taste and adjust seasoning: add more salt, soy, or rice vinegar if needed. Stir in chopped cilantro and 1–2 tbs toasted sesame seeds into the salad.

Transfer salad to a serving platter or individual plates. Sprinkle remaining scallions, 2 tbs crispy fried shallots, remaining sesame seeds, and optional thin jalapeño slices on top for heat. Serve immediately chilled or at cool room temperature. Leftover dressing can be refrigerated separately and kept up to 2 days; salad is best eaten the same day.