Yield: 6 servings
|½ pounds||Thin Chinese flour noodles|
|1 medium||Chicken breast|
|2||Green onions, slivered|
|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|
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.