Tuesday, February 22, 2005
Chicken Recipes
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Chinese Cold Shredded Vegetables with Chicken
Yield: 6 Servings
Ingredients:
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 mushrooms
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
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.
Gardeners and Gardening Webring
Chicken Recipes Famous Quotes Phoenix Arizona Chicken Recipes Go Daddy Ad Super Bowl Ad Day - Godaddy Ad
Chicken Recipes Chicken Recipes Mailing List World Famous Chicken Recipes
Chinese Cold Shredded Vegetables with Chicken
Yield: 6 Servings
Ingredients:
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 mushrooms
1 Egg
1 tb Peanut oil
1/2 c Cooked chicken meat
2 md Tomatoes
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.
Gardeners and Gardening Webring
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