You can find edible jellyfish in Asian supermarkets. It is very salty so wash well before using.
- 2 packets (375 g) sliced jellyfish
- 1 chicken
- 80 ml (⅓ cup) oyster sauce
- 1 tbsp sesame oil
- salt and pepper, to taste
- 1 celery stalk, sliced
- ½ bunch spring onions
- 2 Lebanese cucumbers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil some water and let it stand a few minutes before pouring over the jellyfish. Drain well.
Place raw chicken in pot of water and simmer slowly for approximately 1 hour. Keep chicken stock for other uses. Shred chicken and add to jellyfish. Season with oyster sauce, sesame oil, salt and pepper to taste.
Wash celery and slice diagonally, approximately 5 cm. Do the same with the spring onions.
Wash cucumbers. Slice in half lengthways and half again crossways (in four 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.