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