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Cold Shredded Vegetables With Chicken


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
1 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

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.


Servings: 6



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