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  Recipe Home » Main Course » Chinese: Cold Shredded Vegetables With Chicke
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  Chinese: Cold Shredded Vegetables With Chicke
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
2 large Leeks
3 Green onions
2 small Zucchini
2 small Carrots
2 Long "seedless type" cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tbsp Peanut oil
1/2 cup Cooked chicken meat
2 medium Tomatoes
SAUCE:
1 tsp Juice of ginger root
1 tsp Dry mustard
2 tsp Sugar
1 1/2 tbsp Thin soy sauce
1 1/2 tbsp Sesame oil
1 1/2 tsp Chinkiang vinegar
1 tbsp Freshly squeezed tomato juice
Instructions:
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.
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