Jellyfish, Daikon and Chicken Breast Salad
Here's a classic Chinese "texture" dish, a cold salad made of with dried jellyfish. 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. I consider the addition of the chicken to be a sop to those who like to see recognizable things in their food...
Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water.