Title: Cold Shredded Vegetables with Chicken
Categories: Main dish, Ethnic, Vegetables, Chinese, Poultry
Yield: 6 servings
2 lg Leeks
3 Green onions
2 sm Zucchini
2 sm Carrots
2 Long "seedless type"
-cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
SAUCE:
1 ts Ginger root; juice of
1 ts Dry mustard
2 ts Sugar
1 1/2 tb Thin soy sauce
1 1/2 tb Sesame oil
1 1/2 ts Chinkiang vinegar
1 tb 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 tomato wedge around outer edge. Working from
center of vegetable mound, arrange egg strips like spokes of a
wheel. Add dressing and serve.
