See below ingredients and instructions 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 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" 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.