Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Leeks 2 md Tomatoes
3 Green onions SAUCE:
2 sm Zucchini 1 ts Juice of ginger root
2 sm Carrots 1 ts Dry mustard
2 Long "seedless type" 2 ts Sugar
-cucumbers 1 1/2 tb Thin soy sauce
1 Long white radish 1 1/2 tb Sesame oil
2 Wood ear black fungus 1 1/2 ts Chinkiang vinegar
1 Egg 1 tb Freshly squeezed tomato
1 tb Peanut oil -juice
1/2 c Cooked chicken meat

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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