---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHINESE: SPICY COLD NOODLES WITH CHICKEN
 Categories: Main dish, Chinese, Ethnic, Poultry
      Yield: 6 servings
 
    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
 
  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.
 
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