Spicy Cold Noodles With Chicken

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1/2 lb thin Chinese flour noodles 1 ts Chinkiang vinegar
1 ea medium chicken breast 1 ts hot chili pepper oil
2 ea green onions, slivered 1/2 ts ginger juice
3 ea egg yolks 1 ea clove garlic, minced
2 tb peanut oil 1 ts sugar
1 ts cool water 2 tb oil
1 tb thin soy
6 servings
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.
Serves 6
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