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1
Submerge the salted jellyfish in several changes of cold water and soak until fully softened and desalinated — this may take several hours. Drain and rinse thoroughly. Bring a pot of unsalted water to a rolling boil, add the jellyfish, and blanch for no more than a few seconds. Drain immediately and plunge into a bowl of iced water. Leave until completely cold. Drain and pat very dry with a clean cloth. The jellyfish should be firm, translucent, and audibly crisp when handled.
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2
Place the chicken in a pot and cover with cold water. Bring slowly to a bare simmer — the bai qie ji method demands gentle heat, never a boil. Poach until the meat is just cooked through, with no pink at the thickest point. Remove and rest in iced water until completely cold to stop carryover cooking and firm the flesh. Pat dry.
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3
Hand-shred the cold chicken along the grain into thin, even strips. Do not cut with a knife — the torn surface gives the correct texture and holds the dressing. The strips should be dry to the touch before proceeding; any residual moisture will dilute the dressing.
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4
This is where the dish lives or dies: both the jellyfish and the shredded chicken must be completely cold and completely dry before they meet the dressing. Arrange them together on a serving plate. Combine the sesame oil, light soy, Chinkiang vinegar, raw minced garlic, and white pepper in a small bowl and stir to unite. Toss the dressing through the dish at the table, not in the kitchen — jellyfish releases moisture rapidly once dressed, and the dressing must coat, not pool. The dish should arrive at the table gleaming but not wet.