Recipe - Chinese: Cold Shredded Vegetables With Chicken

2 lg Leeks
3 Green onions
2 small Zucchini
2 small Carrots
2 Long "seedless type"
cucumbers
1 Long white radish
2 Wood ear black fungus
1 Egg
1 tablespoon Peanut oil
One half cup Cooked chicken meat
2 md Tomatoes
SAUCE:
1 teaspoon Juice of ginger root
1 teaspoon Dry mustard
2 teaspoon Sugar
1 One half tablespoon Thin soy sauce
1 One half tablespoon Sesame oil
1 One half teaspoon Chinkiang vinegar
1 tablespoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip