| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Main dish, Chinese, Ethnic, Poultry | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Thin Chinese flour noodles |
| 1 | md | Chicken breast |
| 2 | Green onions, slivered | |
| 3 | Egg yolks | |
| 2 | tb | Peanut oil |
| 1 | ts | Cool water |
| 1 | tb | Thin soy |
| 1 | ts | Chinkiang vinegar |
| 1 | ts | Hot chili pepper oil |
| 1/2 | ts | Ginger juice |
| 1 | Clove garlic, minced | |
| 1 | pn | Sugar |
| 2 | tb | Oil |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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