Jellyfish, Daikon and Chicken Breasty Salad Recipe

Name: Jellyfish, Daikon and Chicken Breasty Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound jellyfish whole, dried, salted; 1 pound daikon (chinese icicle radish); 2 teaspoons salt; 1/2 each chicken breasts large; 1/2 each eggs white; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1 1/2 teaspoons sugar; 2 teaspoons sherry dry; 3 tablespoons peanut oil; 2 tablespoons sesame oil; 3 scallions, spring or green onions chopped

Servings: persons

1/2 pound jellyfish whole, dried, salted
1 pound daikon (chinese icicle radish)
2 teaspoons salt
1/2 each chicken breasts large
1/2 each eggs white
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
1 1/2 teaspoons sugar
2 teaspoons sherry dry
3 tablespoons peanut oil
2 tablespoons sesame oil
3 scallions, spring or green onions chopped

1
Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times.
2
Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds.
3
Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour.
4
Meanwhile, drain water from jellyfish.
5
Pour boiling water over the jellyfish and let stand for 15 seconds.
6
Drain and run under cold water.
7
Set aside.
8
Bone the chicken breast and slice thinly; cut slices into shreds.
9
Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes.
10
While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly.
11
Place in a large bowl.
12
Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish.
13
Heat 3 cups water in a saucepan.
14
When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces.
15
Simmer for 1 minute.
16
Drain and rinse under cold water.
17
Drain and add to the bowl with the jellyfish.
18
Blend the salt and sugar with the wine until they dissolve.
19
Heat the oils in a saucepan and add the seasoned wine.
20
It will sputter and evaporate.
21
When the oil is hot don't let it smoke turn off the heat and add the scallions.
22
Cool.
23
Toss with the salad just before serving.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound jellyfish whole, dried, salted, 1 pound daikon (chinese icicle radish), 2 teaspoons salt, 1/2 each chicken breasts large, and more.

Yes, Jellyfish, Daikon and Chicken Breasty Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jellyfish, Daikon and Chicken Breasty Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions