Yield: 6 servings
|3 \N||Green onions|
|2 \N||Long \"seedless type\" cucumbers|
|1 \N||Long white radish|
|2 \N||Wood ear black fungus|
|1 tablespoon||Peanut oil|
|½ cup||Cooked chicken meat|
|1 teaspoon||Juice of ginger root|
|1 teaspoon||Dry mustard|
|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.