Cold shredded vegetables with chicken

6 servings

Ingredients

Quantity Ingredient
2 larges Leeks
3 Green onions
2 smalls Zucchini
2 smalls Carrots
2 Long \"seedless type\" cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tablespoon Peanut oil
½ cup Cooked chicken meat
2 mediums Tomatoes
SAUCE:
1 teaspoon Juice of ginger root
1 teaspoon Dry mustard
2 teaspoons Sugar
1½ tablespoon Thin soy sauce
1½ tablespoon Sesame oil
1½ teaspoon Chinkiang vinegar
1 tablespoon Freshly squeezed tomato juice

Directions

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 tomato wedge around outer edge. Working from center of vegetable mound, arrange egg strips like spokes of a wheel.

Add dressing and serve.

Related recipes