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RECIPE FOR COLD SHREDDED VEGETABLES WITH CHICKEN
Title: Cold Shredded Vegetables With Chicken
Category: Chinese Chicken -game
Serves: 6

Ingredients:
2.00lgLeeks
3.00Green onions
2.00smZucchini
2.00smCarrots
2.00Long "seedless type"
cucumbers
1.00Long white radish
2.00Wood ear black fungus
1.00Egg
1.00tbPeanut oil
0.50cCooked chicken meat
2.00mdTomatoes
SAUCE:
1.00tsJuice of ginger root
1.00tsDry mustard
2.00tsSugar
1.50tbThin soy sauce
1.50tbSesame oil
1.50tsChinkiang vinegar
1.00tbFreshly squeezed tomato
juice

Instructions:
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 tomato 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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