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Chinese: Spicy Cold Noodles with Chicken
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(0)
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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