Chinese: Spicy Cold Noodles With Chickenchinese, ethnic, main dish, poultry 1/2 lb thin chinese flour noodles 1 medium chicken breast 2 green onions, slivered 3 egg yolks 2 tablespoon peanut oil 1 teaspoon cool water 1 tablespoon thin soy 1 teaspoon chinkiang vinegar 1 teaspoon hot chili pepper oil 1/2 teaspoon ginger juice 1 clove garlic, minced 1 pinch sugar 2 tablespoon oil Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 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. |
