Spicy cold noodles with chicken
Yield: 6 servings
Ingredients:
- 1/2 lb Thin Chinese flour noodles 1 ts Chinkiang vinegar
- 1 md Chicken breast 1 ts Hot chili pepper oil
- 2 Green onions slivered 1/2 ts Ginger juice
- 3 Egg yolks 1 Clove garlic minced
- 2 tb Peanut oil 1 pn Sugar
- 1 ts Cool water 2 tb Oil
- 1 tb Thin soy
Instructions:
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.
