Chicken and jellyfish salad

Chicken and jellyfish salad

The Real Food of China
Leanne Kitchen

The Chinese have a great appreciation for texture in food as well as flavour, and the relatively bland salted jellyfish provides a wonderfully toothsome point of interest in this salad. Use watercress instead of the snow pea sprouts if you like and substitute fresh podded broad beans, snow peas or even asparagus for the sugar snaps if you prefer.


Quantity Ingredient
375g salted jellyfish
1 litre Chicken stock
2 boneless, skinless chicken breasts
250g sugar-snap peas
1 small red onion, halved and very finely sliced
100g snow pea sprouts
40g Toasted sesame seeds


Quantity Ingredient
60ml light soy sauce
2 1/2 tablespoons clear rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon peanut oil
2 1/2 teaspoons caster sugar
ground white pepper, to taste


  1. Rinse the jellyfish in cold water and drain. Place in a large bowl, cover with plenty of cold water and leave to soak for 1 hour, then drain well. Squeeze out the excess liquid and use a tea towel to pat dry. Very finely slice the jellyfish, then place in a large bowl.
  2. Meanwhile, pour the stock into a saucepan (just large enough to hold the chicken) and bring to a gentle simmer, add the chicken, then add a little extra stock or water to just cover if necessary. Cover and cook over a low heat for 15 minutes — the stock should be just murmuring; do not allow it to simmer hard or the chicken will be tough. Remove the pan from the heat and leave the chicken for about 20 minutes to cool in the liquid. Drain, reserving the cooking liquid for another use. Use your hands to finely shred the chicken, then place in the bowl with the jellyfish.
  3. Bring a small saucepan of water to the boil, then add the sugar-snap peas and cook over a high heat for 1–2 minutes, or until just tender. Drain and refresh under cold water, drain well and pat dry. Slice in half lengthwise and add to the bowl, along with the onion and snow pea sprouts.
  4. To make the dressing, combine all the ingredients in a small bowl, stirring until the sugar has dissolved. Pour the dressing over the chicken and jellyfish salad and toss to coat well. Transfer to a platter, sprinkle the sesame seeds over the top and serve immediately.
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