Ingredients
- 3 green onions
- 2 zucchini
- 2 carrots
- 2 long seedless type
- 2 wood ear black fungus
- 2 tomatoes
- 2 leeks
- 1 long radish (white)
- 1 egg
- 70 gr chicken meat (cooked)
- 22 ml soy sauce (thin)
- 22 ml sesame oil
- 16 ml peanut oil
- 10 gr squeezed tomato (freshly)
- 8 gr sugar
- 7 ml chinkiang vinegar
- 5 ml dry mustard
- 5 ml juice of ginger root
-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.