Side Pannel
Cold Shredded Vegetables with Chicken
Cold Shredded Vegetables with Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Vegetables, 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.
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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