| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Pasta, Poultry, Chinese |
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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