Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Thin Chinese flour noodles 1 ts Chinkiang vinegar
1 md Chicken breast 1 ts Hot chili pepper oil
2 Green onions, slivered 1/2 ts Ginger juice
3 Egg yolks 1 Clove garlic, minced
2 tb Peanut oil 1 pn Sugar
1 ts Cool water 2 tb Oil
1 tb Thin soy

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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