Jellyfish and shredded chicken salad

Jellyfish and shredded chicken salad,手撕雞

Summer is finally here in Vancouver and we had a “lazy BBQ” on the weekend. How lazy? All one has to do is lift a finger.

Here are the simple instructions:

  • go to your favourite, Chinese roast meats shop
  • point, and pay

So I pointed at a roast duck, roast spare ribs and some char siu. I saw some jelly-fish and decided to make a jelly-fish and chicken salad.

I prepare food from scratch but I let someone else handle the jellyfish. It doesn’t seem difficult from what I read but, why bother, when one can get ready-prepared jellyfish all nicely-seasoned with soy sauce and sesame oil.


Half a pound of prepared jellyfish
One chicken breast, cooked and shredded (I bought a white-cut chicken)
Half an English cucumber, seeds removed and shredded
A bit of carrots, cut into thin shreds
One green onion, sliced
A knob of ginger, peeled and shredded
A bit of chopped cilantro

2 tablespoons of light soy sauce
3 tablespoons of sesame oil
2 tablespoons of rice vinegar
2 teaspoons of sugar or Splenda
Garnish: White sesame seeds, toasted


  1. Mix the dressing ingredients together in a small bowl.
  2. Add the jellyfish, chicken and the rest of the ingredients.
  3. Toss everything together with the dressing.
  4. Garnish with toasted sesame seeds.

The jellyfish was cut into strands, like pappardelle. They are translucent, crunchy and delicious. Chinese people think so highly of jellyfish that is served in the centre of a platter of appetizers at banquets.

Some people liken it to eating rubber-bands. I have never eaten rubber bands so I can’t say. Jellyfish is something you either like or don’t like. I can’t get enough of it.

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