STARTERS: This is a very traditional Chinese cold dish. It can be easily reproduced at home to serve at family meals, or to dazzle your guests at parties.

JELLY FISH AND SHREDDED CHICKEN SALAD:

6 oz. jelly fish (available at Chinese grocery)             

half a large cucumber

1 cup cooked chicken, shredded                                  

1 tsp. minced garlic

marinade:

    1 tsp. each ginger juice & cooking wine

    1 tsp salt                                                                 

    2 tbsp. stock                                                                       

seasoning:

    1 tsp. each light soy sauce, spicy salt & sugar

    1 tbsp. each Chinese red vinegar & sesame-seed paste

    2 tbsp. stock                                                                       

    1 tsp. chilli oil                                                                     

    ¼ tsp. chicken powder

Wash jelly fish until very clean and soak in cold water for 1 hour. Wash it again and shred it finely. Scald in boiling water briefly, refresh under a cold running tap, and then soak it in ice-water for 1 hour.

Finely shred cucumber and leave in a colander to drain.

Mix marinade ingredients and pour it over chicken in a glass bowl. Marinade for 1 hour.

Drain and pat dry jelly fish. Arrange them around the edge of a round serving plate. Put chicken pieces in the centre and pile stacks of cucumber shreds decoratively between the chicken and the jelly fish. Cover plate with plastic wrap, and chill in fridge for 1 hour. 

Mix seasoning ingredients with the minced garlic. Taste and adjust seasoning if necessary; then pour mixture over the jelly fish and chicken to serve.