1/2 lb dried, salted whole jellyfish
1 1-pound daikon radish
2 teaspoon salt
1/2 large chicken breast
1/2 egg white
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
1 1/2 teaspoon sugar
2 teaspoon dry sherry
3 tablespoon peanut oil
2 tablespoon sesame oil
3 scallions, chopped
Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour.
Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water. Set aside.
Bone the chicken breast and slice thinly; cut slices into shreds. Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes.
While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. Place in a large bowl. Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish. Heat 3 cups water in a saucepan. When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse under cold water. Drain and add to the bowl with the jellyfish.
Blend the salt and sugar with the wine until they dissolve. Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate. When the oil is hot++don't let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving.
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