Name: Spicy Jellyfish Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 Chicken Breast; ½ cup of sliced cucumber; 300 g of Instant Jellyfish; 1 Green Onion; 2 slices of Ginger; 1 tsp of Sichuan Peppercorn; 1.5 tbsp of Soy Sauce; 2 tbsp of Black Vinegar; 1 tbsp of Homemade Chili Oil; 1 tsp of Sugar; 1.5 tbsp of Sesame Oil

Are you looking for a recipe that is low in calories and fat, high in protein, DELICIOUS, and SUPER good for your skin?

Well, I got you because my Spicy Jellyfish Salad is refreshing, nutritious, and extremely tasty! Jellyfish Salad is a popular share dish at weddings and Asian banquets. It is also many Asians’ secret weapon when it comes to youthful, glowing skin since it is rich in collagen!

Jellyfish is a popular healthy ingredient in Asian culture since it has a variety of health benefits!

It is low in calories and fat (only 21 calories for 58 grams!) but high in protein, antioxidants, and nutrients. You can often find Jellyfish in Asian skincare products since it is packed with collagen and antioxidants. When eating jellyfish, not only can it help with your skin, it is also super tasty! On its own, it doesn’t have much flavor, and the texture is slightly crunchy, similar to black fungus and bird’s nest. This is why the seasoning of jellyfish plays an essential role when it comes to preparing jellyfish recipes.

My Spicy Jellyfish Salad is spicy, tangy, savory, and refreshing. I like to add shredded chicken and sliced cucumber.

I honestly forgot about this recipe for a while until my best friend and I was shopping for healthy snacks one day, and she recommended jellyfish to me. There are many jellyfish forms such as dehydrated and fresh, but I like using instant packages since it is individual portions and ready to go. Instant Jellyfish often comes with seasoning already, but I prefer to use my own, which is healthier and more delicious. I am using Watson brand Jellyfish salad that you can find at your local Asian grocery market (T&T), usually near the tofu section.

Homemade Chili oil is always my secret weapon when it comes to quick and tasty recipes. I always have jars of my Homemade Chili Oil ready to go in my fridge because it will save you so much time, and I promise it is 100x better than any store-bought chili oil.

Ingredients

1 Chicken Breast

½ cup of sliced cucumber

300g of Jellyfish

1 Green Onion

2 slices of Ginger

1 tsp of Sichuan Peppercorn

1.5 tbsp of Soy Sauce

2 tbsp of Black Vinegar

1 tbsp of Homemade Chili Oil

1 tsp of Sugar

1.5 tbsp of Sesame Oil

In a pot, add water (enough to cover chicken), 1 green onion, 2 slices of ginger, 1 tsp of Sichuan Peppercorn, and chicken breast. Turn the heat up to medium-high. Once it starts boiling, let it cook for 3 minutes and turn the heat off, put the lid on and let it rest for 18 minutes.
Shred the chicken once the chicken has cooled off
In a bowl, add in black vinegar, homemade chili oil, soy sauce, sugar, and mix well.
Add in jellyfish, shredded chicken, and sliced cucumber. Drizzle on 1.5 tbsp of Sesame Oil and mix everything
Garnish with cilantro, sesame seeds, and enjoy!