Ingredients:
 
 9 oz (250g) edible dried jellyfish
 3 cups (750ml) vegetable oil for deep-frying
 1/4 tsp. ginger, chopped
 1/4 tsp. scallions, shredded
 7 oz (200 g) chicken breast piece
 1 tsp. rice wine
 1 tbsp lightly beaten egg white
 1/4 tsp. salt, or taste
 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
 2 tsp. sesame oil
 1/2 tsp. MSG (optional)  
 
Directions:
 
1.    Soak the jellyfish in cold water for 3 hours. Wash and cut into 2 by 1 inch (5cm by 3 cm ) pieces . Plunge into boiling water, remove immediately, and drain. Set aside.
 
2.    Skin the chicken and remove any tendons. Cut horizontally into slices about 1 inch (3cm ) wide, then stack the slices and cut along the grain into shreds. Mix with the egg white and cornstarch and set aside.
 
3.    Set the wok over high heat. Pour in the oil and heat to 150oF (70oC) warm, and add the chicken immediately. Stir gently until the chicken shreds separate, then remove rapidly. Drain well and set aside.
 
4.     Pour the oil out of the wok, leaving only enough to cover the bottom. Heat the wok until the oil surface ripples. Add the scallions and stir. Add the jellyfish and chicken, then the rice wine, salt. MSG (optional) and ginger. Stir-fry about 30 seconds. Sprinkle with sesame oil, and serve.