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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
Ingredients:
2 large Leeks
3 Green onions
2 small Zucchini
2 small Carrots
2 Long cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 Tablespoon(s) Peanut oil
1/2 Cup(s) Cooked chicken meat
2 medium Tomatoes
1 Teaspoon(s) Juice of ginger root
1 Teaspoon(s) Dry mustard
2 Teaspoon(s) Sugar
1 1/2 Tablespoon(s) Thin soy sauce
1 1/2 Tablespoon(s) Sesame oil
1 1/2 Teaspoon(s) Chinkiang vinegar
1 Tablespoon(s) Tomato juice |
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