Cold Shredded Vegetables With Chicken

Recipe Ingredients

2		Leek
3		Green onion
2		Zucchini
2		Carrot
		Long "seedless Type
2		Cucumber
1		Radish
2		Mushroom
1		Egg
1 tablespoon	15ml	Peanut oil
1/2 cup	31g / 1.1oz	Cooked chicken
2		Tomato
		Sauce
1 teaspoon	5ml	Fresh ginger root
1 teaspoon	5ml	Dry mustard
2 teaspoons	10ml	Sugar
1 1/2 tablespoons	22ml	Soy sauce
1 1/2 tablespoons	22ml	Sesame oil
1 1/2 teaspoons	7.5ml	Vinegar
1 tablespoon	15ml	Tomato juice

Recipe Instructions

Prepare Dressing: In mixing bowl, mix mustard and 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 and white radish. Cut ends off cucumber, but don't peel. Peel carrots and radish. Shred vegetables with shredder or cleaver. Wash tomatoes and cut each into eighths. Shred chicken with fingers.

Thinly slice omelet into strips. Pour boiling water over fungus and drain. Cut out hard center and 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 and 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.

Source:
Lorraine Bodger

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