Title: Cold Shredded Vegetables with Chicken
Categories: Poultry Vegetable Chinese
Yield: 6 Servings

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
1/2	c	Cooked chicken meat
2	md	Tomatoes
		SAUCE:
1	ts	Juice of ginger root
1	ts	Dry mustard
2	ts	Sugar
1 1/2	tb	Thin soy sauce
1 1/2	tb	Sesame oil
1 1/2	ts	Chinkiang vinegar
1	tb	Freshly squeezed tomato juice

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.

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