• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chinese: Cold Shredded Vegetables with Chicken

  • Recipe Submitted by on

Category: Onions, Main Dish, Poultry, Chinese

 Ingredients List

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

 Directions

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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