Chinese spicy cold noodles with chicken

Yield: 6 servings

Measure Ingredient
½ pounds Thin Chinese flour noodles
1 medium Chicken breast
2 Green onions, slivered
3 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 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.

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