For best results, you need to soak the jelly fish in a big bowl of cold water at least for a day. It is important to change the water two or three times during the day.
After that, peel the daikon. You can use a simple veggie peeler for this. Slice it thinly, cutting into matchstick shreds. Once you are finished with the cutting, add a couple of tablespoons of salt.
Set the bowl aside, and drain the water from jelly fish.
Pour a little boiled water on the jelly fish. Let it stay in the boiled water at least for 15 seconds. Run cold water after draining it properly. Set the bowl aside.
Now you need to work on the chicken breast piece. Cut small pieces of boneless chicken, and add egg white as well as a tablespoon of sesame oil. Put it in the refrigerator for 10-15 minutes.
While the chicken is in refrigerator, cut the jelly fish into very small pieces. Once done, transfer the fish pieces to a clean bowl.
Heat at least three cups of water in a pan. When water reaches boiling point, add chicken shreds and simmer for a few minutes.
After draining the chicken, mix it with the jelly fish. Put the mixture on the burner, and add the scallions. It is ready now. You need to toss the salad just before serving.