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Mike Taylor
Cold Shredded Vegetables with Chicken
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Vegetables, Grains, Eggs
Chinese
Poultry, Vegetables, Chinese
6
Servings
INGREDIENTS
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
1
ts
Juice of ginger root
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
INSTRUCTIONS
SAUCE:
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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