---------- 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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