Cold Shredded Vegetables With Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Chinese | Chinese, Poultry, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Leeks | |
| 3 | Green onions | |
| 2 | Zucchini | |
| 2 | Carrots | |
| 2 | Long "seedless type" | |
| cucumbers | ||
| 1 | Long white radish | |
| 2 | Wood ear black fungus | |
| 1 | Egg | |
| 1 | T | Peanut oil |
| 1/2 | c | Cooked chicken meat |
| 2 | Tomatoes | |
| SAUCE: | ||
| 1 | t | Juice of ginger root |
| 1 | t | Dry mustard |
| 2 | t | Sugar |
| 1 1/2 | T | Thin soy sauce |
| 1 1/2 | T | Sesame oil |
| 1 1/2 | t | Chinkiang vinegar |
| 1 | T | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 40.9mg
Sodium: 236.3mg
Potassium: 304.5mg
Carbohydrates: 7.3g
Fiber: 1.5g
Sugar: 4.6g
Protein: 6g