Chinese: 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 tomatoe wedge around outer edge. Working from center of vegetable mound, arrange egg strips like spokes of a wheel.
Add dressing and serve.