Cold shredded vegetables with chicken

Yield: 6 servings

Ingredients:

2 lg Leeks 2 md Tomatoes
3 Green onions SAUCE:
2 sm Zucchini 1 ts Juice of ginger root
2 sm Carrots 1 ts Dry mustard
2 Long "seedless type" 2 ts Sugar -cucumbers 1 1/2 tb Thin soy sauce
1 Long white radish 1 1/2 tb Sesame oil
2 Wood ear black fungus 1 1/2 ts Chinkiang vinegar
1 Egg 1 tb Freshly squeezed tomato
1 tb Peanut oil -juice
1/2 c Cooked chicken meat

Instructions:

Prepare Dressing: In mixing bowl mix mustard & sugar; gradually add thin soy sauce blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir well and set aside. Prepare salad: Wash then soak wood ear fungus in 3 cups warm water for 1 hour. Beat egg; fry very thin omelet in large skillet greased with peanut oil. Fry both sides gently. Set aside to cool. Trim leeks green onions zucchini carrots & white radish. Cut ends off cucumber but don`t peel. Peel carrots & radish. Shred vegetables with shredder or cleaver. Wash tomatoes & cut each into eighths. Shred chicken with fingers. Thinly slice omelet into strips. Pour boiling water over fungus & drain. Cut out hard center & cut floppy ears into thin strips. Finish: Layer shredded vegetables in center of serving plate mounding slightly as you build layers of cucumber carrot chicken fungus zucchini egg leeks radish green onion & so on ending with cucumber. Arrange tomatoe wedge around outer edge. Working from center of vegetable mound arrange egg strips like spokes of a wheel. Add dressing and serve.