Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Thin Chinese flour noodles |
1 medium | Chicken breast |
2 \N | Green onions, slivered |
3 \N | Egg yolks |
2 tablespoons | Peanut oil |
1 teaspoon | Cool water |
1 tablespoon | Thin soy |
1 teaspoon | Chinkiang vinegar |
1 teaspoon | Hot chili pepper oil |
½ teaspoon | Ginger juice |
1 \N | Clove garlic, minced |
1 pinch | Sugar |
2 tablespoons | Oil |
Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with ½ t oil to prevent sticking. Cover & refrigerate until ready to use.
Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips.
Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.
Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias.
Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor.
Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.