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Cold Shredded Vegetables With Chicken Recipe
Serves: 6
Keywords: Chinese, Chicken, game, recipe, recipes, Cold Shredded Vegetables With Chicken Recipe
Ingredients
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
½
c
Cooked chicken meat
2
medium
Tomatoes
SAUCE:
1
ts
Juice of ginger root
1
ts
Dry mustard
2
ts
Sugar
1 ½
tb
Thin soy sauce
1 ½
tb
Sesame oil
1 ½
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 tomato wedge around outer edge.
- Working from center of vegetable mound, arrange egg strips like spokes of a wheel.
- Add dressing and serve.