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Cold Shredded Vegetables with Chicken

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 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 tomato wedges 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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