| 1 | Here"s a classic chinese "texture" dish, a cold salad made of with dried jellyfish. |
| 2 | I know jellyfish sounds bizarre, but, after soaking, the jellyfish has a texture similar to woodears-crunchy and crisp with little taste of its own. |
| 3 | I consider the addition of the chicken to be a sop to those who like to see recognizable things in their food... |
| 4 | Actually, this would probably be quite good with just the chicken or just the jellyfish. |
| 5 | It has a light dressing made of mixed oils and wine. |
| 6 | Very nice on a hot summers day. |
| 7 | More than likely, you"ll have to go to a chinese market to get the jellyfish. |
| 8 | This is another recipe from my huge pile of clippings. |
| 9 | It"s from the sf chronicle, but i don"t know the date. |
| 10 | Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. |
| 11 | Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds. |
| 12 | Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour. |
| 13 | Meanwhile, drain water from jellyfish. |
| 14 | Pour boiling water over the jellyfish and let stand for 15 seconds. |
| 15 | Drain and run under cold water. |
| 16 | Set aside. |
| 17 | Bone the chicken breast and slice thinly; cut slices into shreds. |
| 18 | Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes. |
| 19 | While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. |
| 20 | Place in a large bowl. |
| 21 | Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish. |
| 22 | Heat 3 cups water in a saucepan. |
| 23 | When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. |
| 24 | Simmer for 1 minute. |
| 25 | Drain and rinse under cold water. |
| 26 | Drain and add to the bowl with the jellyfish. |
| 27 | Blend the salt and sugar with the wine until they dissolve. |
| 28 | Heat the oils in a saucepan and add the seasoned wine. |
| 29 | It will sputter and evaporate. |
| 30 | When the oil is hot++don"t let it smoke++turn off the heat and add the scallions. |
| 31 | Cool. |
| 32 | Toss with the salad just before serving |
