Cold Shredded Vegetables With Chicken

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--------------------------------VEGETABLES:--------------------------------
2 ea large leeks 1 ea long white radish
3 ea green onions 1 ea egg
2 ea small zucchini 1 tb peanut oil
2 ea small carrots 1/2 c cooked chicken meat
2 ea long, seedless, cucumbers 2 ea medium tomatoes
4 servings
-----------------------------------SAUCE:-----------------------------------
1 ts juice of ginger root 1 1/2 tb sesame oil
1 ts dry mustard 1 1/2 ts Chinkiang vinegar
2 ts sugar 1 tb freshly squeezed tomato juic
1 1/2 tb thin soy sauce

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.
Serves 4
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