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Jellyfish, Daikon and Chicken Breasty Salad

Jellyfish, Daikon and Chicken Breasty Salad is a salads recipe made with Salt, Sesame Oil, Sugar, and Peanut Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 1 tsp
• 1/2 tsp
• 1 1/2 tsp
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   Meanwhile, drain water from jellyfish.

2. 2

   Pour boiling water over the jellyfish and let stand for 15 seconds.

3. 3

   Drain and run under cold water.

4. 4

   Set aside.

5. 5

   Bone the chicken breast and slice thinly; cut slices into shreds.

6. 6

   Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes.

7. 7

   While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly.

8. 8

   Place in a large bowl.

9. 9

   Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish.

10. 10

    Heat 3 cups water in a saucepan.

11. 11

    When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces.

12. 12

    Simmer for 1 minute.

13. 13

    Drain and rinse under cold water.

14. 14

    Drain and add to the bowl with the jellyfish.

15. 15

    Blend the salt and sugar with the wine until they dissolve.

16. 16

    Heat the oils in a saucepan and add the seasoned wine.

17. 17

    It will sputter and evaporate.

18. 18

    When the oil is hot++don't let it smoke++turn off the heat and add the scallions.

19. 19

    Cool.

20. 20

    Toss with the salad just before serving.