Ingredients
2 large 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 tbsp peanut oil
1/2 cup cooked chicken meat
2 medium tomatoes
1 sauce:
1 tsp juice of ginger root
1 tsp dry mustard
2 tsp sugar
1 1/2 tbsp thin soy sauce
1 1/2 tbsp sesame oil
1 1/2 tsp chinkiang vinegar
1 tbsp freshly squeezed tomato juice
Directions
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.
Servings: 6 servings
Chinese: Cold Shredded Vegetables With Chicke Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into antiquity, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also describes how the chefs of Roman times made use of a good variety of spices and herbs, including some familiar names for example basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices caused an outbreak in recipe manuscripts, most of which still exist in private cookery archives. During the next few hundred years, the rich families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chinese_ Cold Shredded Vegetables With Chicke recipe.
