2 packets sliced jellyfish – 375g
1 cooked and shredded chicken
2 Lebanese cucumbers
1 Celery stick, sliced
½ bunch shallots
4 tbsp oyster sauce
1 tbsp sesame oil
Salt & pepper to taste
The jellyfish is very salty so wash well before using. Then boil some water and let it stand a few minutes before pouring over the jelly fish. Drain well.
Place raw chicken in pot of water & simmer slowly approx 1 hour. Keep chicken stock for other uses. Shred chicken and add to jelly fish. Season with oyster sauce, sesame oil, salt and pepper to taste.
Wash celery sticks and slice diagonally, approx 5cm. Do the same with the shallots.
Wash cucumbers. Slice in ½ lengthways and ½ again crossways in (4 pieces). Slice pieces diagonally.
Toss celery, shallots and cucumber together with chicken and jellyfish.
Extra seasoning of oyster sauce or sesame oil can be added to taste