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Chinese: Cold Shredded Vegetables With Chickemain dish, poultry, vegetables, ethnic, chinese 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 tablespoon peanut oil 1/2 cup cooked chicken meat 2 medium tomatoes 1 sauce: 1 teaspoon juice of ginger root 1 teaspoon dry mustard 2 teaspoon sugar 1 1/2 tablespoon thin soy sauce 1 1/2 tablespoon sesame oil 1 1/2 teaspoon chinkiang vinegar 1 tablespoon 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.
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