1/2 lb thin chinese flour noodles
1 medium chicken breast
2 green onions, slivered
3 egg yolks
2 tbsp peanut oil
1 tsp cool water
1 tbsp thin soy
1 tsp chinkiang vinegar
1 tsp hot chili pepper oil
1/2 tsp ginger juice
1 clove garlic, minced
1 pinch sugar
2 tbsp oil
A Recipe for
Chinese: Spicy Cold Noodles With Chicken
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This Recipe for Chinese: Spicy Cold Noodles With Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Chinese: Spicy Cold Noodles With Chicken from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 6
Chinese: Spicy Cold Noodles With Chicken Recipe brought to you by Recipes To-Go