Chinese: Spicy Cold Noodles With Chicken

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chinese: Spicy Cold Noodles With Chicken

main dish, poultry, ethnic, chinese

1/2 lb thin chinese flour noodles
1 medium chicken breast
2 green onions, slivered
3 egg yolks
2 tablespoon peanut oil
1 teaspoon cool water
1 tablespoon thin soy
1 teaspoon chinkiang vinegar
1 teaspoon hot chili pepper oil
1/2 teaspoon ginger juice
1 clove garlic, minced
1 pinch sugar
2 tablespoon 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.