Ingredients

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

Cooking Instructions

Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 tsp. oil to prevent sticking. Cover and 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-inch 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 and remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic and sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive and mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken and onion. Garnish with egg strips. Serve.
 
 
"Give us this day our daily bread." (Matthew 6:11)