Cold shredded vegetables with chicken
Yield: 6 Servings
Ingredients:
- 2 lg Leeks
- 3 Green onions
- 2 sm Zucchini
- 2 sm Carrots
- 2 Long "seedless type" -cucumbers
- 1 Long white radish
- 2 Wood ear black fungus
- 1 Egg
- 1 tb Peanut oil
- 1/2 c Cooked chicken meat
- 2 md Tomatoes SAUCE:
- 1 ts Juice of ginger root
- 1 ts Dry mustard
- 2 ts Sugar
- 1 1/2 tb Thin soy sauce
- 1 1/2 tb Sesame oil
- 1 1/2 ts Chinkiang vinegar
- 1 tb Freshly squeezed tomato
Instructions:
-juice 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.
