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Chinese Spicy Cold Noodles with Chicken

Ingredients: 1/2 Pound(s) Thin Chinese flour noodles 1 medium Chicken breast 2 Green onions, slivered 3 Egg yolks 2 Tablespoon(s) Peanut oil 1 Teaspoon(s) Cool water 1 Tablespoon(s) Thin soy 1 Teaspoon(s) Chinkiang vinegar 1 Teaspoon(s) Hot chili pepper oil 1/2 Teaspoon(s) Ginger juice 1 Clove garlic, minced 1 Pinch(s) Sugar 2 Tablespoon(s) Oil Directions: 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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