Sonny Vorse

Thai Chicken Salad4 small dried cloud ears or 2 pieces dried black fungus1/2 (3 3/4 ounce) package cellophane noodles2 csallions (with tops), thinly sliced1 small whole chicken breast, cooked, skinned and shredded6 medium shrimp, cooked and coarsely chopped1/2 cup shredded fresh spinach1/4 cup coarsely chopped peanuts1 tablespoon minced mint leavesRomaine or leaf lettuce leavesMinced fresh cilantroDressingCover cloud ears with hot water. Let stnad 20 minutes; drain. Cut into thin slices.

Cut noodles to shorten strands; cool. Mix scallions, chicken, shrimp, spinach, peanuts and mint.

Line a small platter with romaine leaves; arrange cellophane noodles on top. Spono chicken mixture over noodles. Sprinkle with cilantro and cloud ears. Serve with Dressing. Yields 4 servings.

Dressing1/4 cup lemon juice3 tablespoons fish sauce2 teaspoons granulated sugar1 serrano chile, seeded and choppedMix all ingredients.

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