Cold Shredded Vegetables with Chicken 2 Recipe

Free Recipe Cold Shredded Vegetables with Chicken 2

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Cold Shredded Vegetables with Chicken 2 Recipe

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

Cold Shredded Vegetables with Chicken 2 Preparation

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.

Cooking Temperature:

Recipe Serves: 6

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