Jellyfish, Daikon and Chicken Breast Salad

Soak the dried jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times during this period.

Peel the daikon radish with a vegetable peeler, slice it thinly, stack the slices, and cut into matchstick shreds. Put the daikon shreds into a mixing bowl, toss with 2 teaspoons of salt, and let stand for 1 hour.

Meanwhile, drain the water from the soaked jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and rinse under cold water. Set aside.

Bone the chicken breast and slice it thinly, then cut the slices into shreds. In a mixing bowl, mix the chicken shreds with the 1/2 egg white, 1 teaspoon cornstarch, and 1 teaspoon of sesame oil. Refrigerate for 30 minutes.

While the chicken is marinating, cut the jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. Place the shredded jellyfish in a large bowl. Wring most of the moisture from the daikon shreds and add them to the bowl with the jellyfish.

Heat 3 cups of water in a saucepan. When the water is boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse the chicken under cold water, then drain again and add to the bowl with the jellyfish and daikon.

In a separate bowl, blend 1/2 teaspoon of salt and 1 1/2 teaspoons of sugar with the 2 teaspoons of dry sherry until they dissolve. Heat 2 tablespoons of sesame oil and 3 tablespoons of peanut oil in a saucepan. Add the seasoned sherry mixture to the hot oils (it will sputter and evaporate). When the oil is hot (but not smoking), turn off the heat and add the 3 chopped scallions. Allow to cool.

Toss the cooled dressing with the salad just before serving.