Fried Chicken & Jellyfish

• 9 ounces dried jellyfish
• 3 cups vegetable oil
• 1/4 teaspoon ginger, chopped
• 1/4 teaspoon scallion, shredded
• 7 ounces boneless skinless chicken breasts
• 1 teaspoon rice wine
• 1 tablespoon egg white, lightly beaten
• 1/4 teaspoon salt
• 2 tablespoons cornstarch, dissolved in
• 2 tablespoons water
• 2 teaspoons sesame oil
• 1/2 teaspoon msg

1. Soak jellyfish in cold water for 3 hoursWash and cut in 1-inch pieces. Plunge into boiling water; remove immediately and drain. Set aside.
2. Remove all tendons and fat from chicken breast. Cut horizontally into slices about 1 inch wide and then stack the slices and cut along grain to shred.
3. Mix shreds with egg white and cornstarch.
4. Set wok over high heat pour in oil and heat to 150u0b0F (warm) add chicken immediately. Stir gently until the shreds separate, then remove rapidly; drain and set aside.
5. Pour oil out of wok, leaving only enough to cover the bottom. Heat wok until oil surface ripples add scallions and stir.
6. Add jellyfish, chicken rice wine salt, msg, and ginger. Stir fry 30 seconds. Sprinkle with sesame oil and serve.

jellyfish, vegetable oil, ginger, scallion, chicken breasts, rice wine, egg white, salt, cornstarch, water, sesame oil

Taken from www.food.com/recipe/fried-chicken-jellyfish-165911 (may not work)