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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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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.
| 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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