- 170 g Ready to eat Jellyfish
- 1 Cooked Chicken Breast prefereably left over from a roast
- 1 cup Finely Shredded Cucumber without the soft core
- 1 tsp Ginger grated
- 1 tsp Chilli finely chopped
- 1 Scallion chopped
- 2 tbsp Sesame Seeds pan roasted
- 2 tbsp Soy Sauce
- 1 tbsp Chinese Black Vinegar
- 2-3 tbsp Sesame Oil
- 1-2 tsp Chilli Oil
- 1 tsp Sugar
- Rinse the jellyfish as instructed on the packet, squeeze dry with your hands
- Make the dressing. Add ginger, chilli, 3/4 scallion and sesame seeds
- Mix this all together then add the jellyfish. Leave this to marinade for about 10 minutes.
- Then mix with shredded chicken and cucumber.
- Sprinkle on the remaining spring onion, chilli and sesame seeds.
