Cold Shredded Vegetables with Chicken

Name: Cold Shredded Vegetables with Chicken
Yield: 6
Cuisine: Chinese
Ingredients: leeks; scallions, spring or green onions; zucchini; carrots; english cucumber; white radish; fungus; eggs; peanut oil; chicken meat, cooked; tomatoes; ginger root; dry mustard; sugar; soy sauce, tamari; sesame oil; chinkiang vinegar; tomato juice

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	large	leeks	*
3	each	scallions, spring or green onions
2	small	zucchini
2	small	carrots
2	each	english cucumber	*
1	each	white radish long	*
2	each	fungus wood ear black	*
1	each	eggs
1	tablespoon	peanut oil
½	cup	chicken meat, cooked
2	medium	tomatoes
Sauce
1	teaspoon	ginger root juice
1	teaspoon	dry mustard
2	teaspoons	sugar
1 ½	tablespoons	soy sauce, tamari thin
1 ½	tablespoons	sesame oil
1 ½	teaspoons	chinkiang vinegar	*
1	tablespoon	tomato juice freshly squeezed

Ingredients

Amount	Measure	Ingredient	Features
2	large	leeks	*
3	each	scallions, spring or green onions
2	small	zucchini
2	small	carrots
2	each	english cucumber	*
1	each	white radish long	*
2	each	fungus wood ear black	*
1	each	eggs
15	ml	peanut oil
118	ml	chicken meat, cooked
2	medium	tomatoes

Sauce
5	ml	ginger root juice
5	ml	dry mustard
1E+1	ml	sugar
23	ml	soy sauce, tamari thin
23	ml	sesame oil
7.5	ml	chinkiang vinegar	*
15	ml	tomato juice freshly squeezed

Directions

Prepare Dressing: In mixing bowl, mix mustard and 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 and white radish.

Cut ends off cucumber, but don`t peel.

Peel carrots and radish. Shred vegetables with shredder or cleaver.

Wash tomatoes and cut each into eighths.

Shred chicken with fingers.

Thinly slice omelet into strips. Pour boiling water over fungus and drain.

Cut out hard center and 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 and 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.