Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Thin Chinese flour noodles

  2. 1 lb 454g / 16oz Chicken breast (medium)

  3. 2 Green onions - slivered

  4. 3 Egg yolks

  5. 2 tablespoons 30ml Peanut oil

  6. 1 teaspoon 5ml Cool water

  7. 1 tablespoon 15ml Thin soy

  8. 1 teaspoon 5ml Chinkiang vinegar

  9. 1 teaspoon 5ml Hot chili pepper oil

  10. 1/2 teaspoon 2 1/2ml Ginger juice

  11. 1 Garlic - minced

  12. 1 Sugar

  13. 2 tablespoons 30ml Oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias.

  5. 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.

  6. Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve.


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