Chinese Cold Shredded Vegetables With Chicken Recipe

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Yields: 6 serving(s)

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.