Shredded Chicken, Kelp and Jelly Fish Salad (1808)

Recipe for anti-aging, forever young, improve thyroid function

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Shredded Chicken, Kelp and Jelly Fish Salad




Clear phlegm and stagnation; strengthen constitution; promote beauty; prevent goiters - swollen thyroid gland. 

INGREDIENTS: (2 to 3 servings)

  • Chicken breast (bone in with skin) - one
  • Kelp – 80 gm
  • Shredded Jelly fish – 80gm
  • Chinese celery – one to two stem (chopped)

1.  Soak kelp and jelly fish separately with water. 

2.  Rinse jelly fish a few times and cook in slow boiling water until they shrunk in size (about 2 minutes). Rinse with ice cold running water for one minute and then soak with cold water and keep in the fridge for a few hours. They will expand in size and become crunchy and tender. 

3.  Wash chicken breast and slightly seasoned with garlic salt, pepper and oil. Steam over medium high heat to just done (around 10 minutes). Put chicken in ice bath and shred with forks when cooled.

4.  Scrape kelp clean and then thinly slide them. Put kelp in boiling water to cook for 5 minutes. Retrieve and rinse with cold running water until cold and then strain.

5.  When serve, strain jelly fish and season with soy sauce, sesame oil, chopped Chinese celery and chilly sauce.  Mix in kelp and chicken and add seasoning if necessary to serve.


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