1/2 lb Thin Chinese flour noodles
1 md Chicken breast
2    Green onions, slivered
3    Egg yolks
2 tb Peanut oil
1 ts Cool water
1 tb Thin soy
1 ts Chinkiang vinegar
1 ts Hot chili pepper oil
1/2 ts Ginger juice
1    Clove garlic, minced
1 pn Sugar
2 tb 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.