Cold Shredded Vegetables With Chicken Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Things You'll Need

  • 2lg Leeks
  • 3 Green onions
  • 2sm Zucchini
  • 2sm Carrots
  • 2 Long "seedless type"
  • -cucumbers
  • 1 Long white radish
  • 2 Wood ear black fungus
  • 1 Egg
  • 1tb Peanut oil
  • 1/2c Cooked chicken meat
  • 2md Tomatoes
  • SAUCE:
  • 1ts Juice of ginger root
  • 1ts Dry mustard
  • 2ts Sugar
  • 1 1/2tb Thin soy sauce
  • 1 1/2tb Sesame oil
  • 1 1/2ts Chinkiang vinegar
  • 1tb Freshly squeezed tomato
  • -juice

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