Cold Shredded Chicken and Jellyfish Salad

Boil 300g chicken breast in 1500g water with 15g ginger and 15g Shaoxing wine until cooked through, then shred into thin strips.

Soak 150g jellyfish in cold water to remove excess salt, drain thoroughly, and slice into thin ribbons.

Julienne 200g cucumber, sprinkle with a pinch of salt to draw out moisture, then drain well.