【菲傭好煮意】雞絲拌海蜇 Chicken Jellyfish Salad

1. 海蜇絲洗淨，用水浸 4 小時（期間換水 3 至 4 次），盛起。

2. 燒熱清水半鍋，用隔篩盛起海蜇絲，放入熱水內略燙至收縮，用筷子拌鬆，盛起，過冷河，瀝乾水分，冷藏。

3. 雞髀洗淨，用鹽 1 茶匙抹勻，上碟，隔水大火蒸 20 分鐘至全熟，待冷，拆雞肉，撕成絲狀。

4. 海蜇絲及雞絲放於碟上，澆上醬汁拌勻，最後放入炒香白芝麻及芫茜即成。

Method

1. Rinse the jellyfish. Soak in water for 4 hours (change water for 3 to 4 times). Remove.

2. Heat up 1/2 pot of water. Place the jellyfish in a sieve. Put in hot water and blanch slightly until it just shrinks. Loosen with a chopstick. Dish up. Rinse with cold water. Drain and refrigerate.

3. Rinse the chicken legs. Rub with 1 tsp of salt. Place on a plate. Steam over high heat for 20 minutes until they are done. Let them to cool. Remove the meat from the bone and tear into shreds.

4. Place the shredded jellyfish and chicken on a plate. Toss in the sauce. Sprinkle with the white sesame seeds and coriander. Serve.

小貼士

燙海蜇時，清水要燒至大滾嗎？

切勿用大滾水，見水微滾及浮起小泡即可，以免海蜇過度收縮，影響口感。

Does the water for blanching jellyfish need to be heavily boiled?

No, it does not. Jellyfish shrinks a lot in heavily boiled water and is not tasty. When the water is slightly boiled and bubbles come up, it is time for blanching.

食譜出處：

《菲傭入廚手記：少油香口菜》

作者：Feliz Chan

出版社：萬里機構．飲食天地出版社

感謝萬里機構出版有限公司授權提供食譜。