---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chinese: Cold Shredded Vegetables with Chicken
  Categories: Main dish, Ethnic, Vegetables, Chinese, Poultry
       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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