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
Cold Shredded Vegetables With Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Recipes as a concept can be tracked back into antiquity, in truth as far back as the Egyptians, and possibly even further than that. In practice though, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
Much later, in Roman times a man called Apicius compiled a collection of documents which described recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, main meal and afters, something that is very familiar to us today. He also recounts how the cooks of Roman times made use of a wide range of spices, including many that are still in use today such as basil, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, such as coriander, parsley, and basil. These new culinary innovations was responsible for an eruption in manuscripts on cooking, some of which still exist in academic collections. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Cold Shredded Vegetables With Chicken recipe.
