This classic Chinese cold dish is a vibrant and refreshing way to serve vegetables and protein. The combination of crisp leeks, zucchini, carrots, and cucumber provides a satisfying crunch, while the tender shredded chicken adds substance. The dressing is a bright balance of savory soy sauce, aromatic sesame oil, and sharp Chinkiang vinegar, enhanced by fresh ginger and tomato juice. It’s an ideal dish for summer gatherings, potlucks, or a light weeknight dinner. The flavors meld beautifully as the salad chills, making it a crowd-pleasing appetizer or main course that feels both elegant and homey.
Chinese: Cold Shredded Vegetables With Chicke
Description
This classic Chinese cold dish is a vibrant and refreshing way to serve vegetables and protein. The combination of crisp leeks, zucchini, carrots, and cucumber provides a satisfying crunch, while the tender shredded chicken adds substance. The dressing is a bright balance of savory soy sauce, aromatic sesame oil, and sharp Chinkiang vinegar, enhanced by fresh ginger and tomato juice. It&# 226;ÂÂs an ideal dish for summer gatherings, potlucks, or a light weeknight dinner. The flavors meld beautifully as the salad chills, making it a crowd-pleasing appetizer or main course that feels both elegant and homey.Ingredients
Directions
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Prepare the dressing: In a small bowl, whisk together dry mustard and sugar until smooth.
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Gradually whisk in thin soy sauce to avoid lumps.
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Extract juice from peeled ginger root using a garlic press or fine grater.
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Squeeze juice from fresh tomatoes or use bottled tomato juice.
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Add ginger juice, tomato juice, sesame oil, Chinkiang vinegar, and any remaining sauce ingredients to the bowl. Stir well and set aside to let flavors meld.
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Soak wood ear fungus in 3 cups of warm water for 1 hour until softened.
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While fungus soaks, beat an egg lightly. Heat peanut oil in a large skillet over medium heat.
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Pour in egg to form a very thin omelet. Fry gently on both sides until set. Remove from heat and let cool completely.
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Trim ends from leeks, green onions, zucchini, carrots, and white radish. Peel carrots and radish. Leave cucumber skin on for crunch.
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Shred all vegetables (leeks, green onions, zucchini, carrots, radish, cucumber) using a mandoline or cleaver into thin, uniform strips.
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Shred cooked chicken meat into thin strips using your fingers or a fork.
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Slice the cooled omelet into thin strips.
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Drain soaked fungus. Pour boiling water over it to clean and blanch, then drain thoroughly.
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Trim the hard center stem from the fungus and slice the floppy ears into thin strips.
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Wash tomatoes and cut each into eighths.
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To assemble, create a mound in the center of a large serving plate. Layer the shredded vegetables, alternating colors and textures (cucumber, carrot, chicken, fungus, zucchini, egg, leeks, radish, green onion).
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Arrange tomato wedges around the outer edge of the plate for decoration.
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Arrange the egg strips on top of the vegetable mound like spokes of a wheel.
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Drizzle the prepared dressing evenly over the salad just before serving. Toss gently if desired, or serve with dressing on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 89.5kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 61.5mg3%
- Total Carbohydrate 20.5g7%
- Dietary Fiber 4.1g17%
- Sugars 9.1g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chinese, cold, salad, shredded, vegetables, chicken, leeks, zucchini, carrots, cucumber, vinegar, sesame, ginger, soy, summer, appetizer, light, refreshing, asian, wood ear
