Ingredients
1/2 lb thin chinese flour noodles
1 medium chicken breast
2 green onions, slivered
3 egg yolks
2 tbsp peanut oil
1 tsp cool water
1 tbsp thin soy
1 tsp chinkiang vinegar
1 tsp hot chili pepper oil
1/2 tsp ginger juice
1 clove garlic, minced
1 pinch sugar
2 tbsp 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.
Servings: 6 servings
Chinese: Spicy Cold Noodles With Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Experts have proved the existence of recipes back into distant history, in fact as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are some stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move on, we have a couple of books which date from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are not about the curry that appears on menues today, but rather accounts of the types of food on the menus of the upper classes of the time. During the following few hundred years, the rich families of Europe strove to serve the most exotic banquets, and because of this the best cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes of their peers. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chinese_ Spicy Cold Noodles With Chicken recipe.
