Yield: 6 servings
Measure | Ingredient |
---|---|
2 larges | Leeks |
3 \N | Green onions |
2 smalls | Zucchini |
2 smalls | Carrots |
2 \N | Long \"seedless type\" cucumbers |
1 \N | Long white radish |
2 \N | Wood ear black fungus |
1 \N | Egg |
1 tablespoon | Peanut oil |
½ cup | Cooked chicken meat |
2 mediums | Tomatoes |
\N \N | 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 |
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.