Among the Jews there suddenly turns up a man who goes about talking as if He was God… Now let us get this clear. Among Pantheists, like the Indians, anyone might say that he was a part of God, or one with God: there would be nothing very odd about it. But this man, since He was a Jew, could not mean that kind of god. God, in their language, meant the Being outside the world Who had made it and was infinitely different from anything else. And when you have grasped that, you will see that what this man said was, quite simply, the most shocking thing that has ever been uttered by human lips.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Oriental, Poultry	4	Servings

INGREDIENTS

3/4	lb	Chicken breast skinless, boneless
1	tb	Rice wine or dry sherry
1	tb	Light soy sauce
1/2	ts	Salt
1	sm	Green bell pepper
1	sm	Red bell pepper
1		Carrot
2		Scallions
1		Egg; beaten
2	tb	Cornstarch
2	c	Oil, preferably peanut
3	oz	Canned lychees; drained -OR- fresh orange in segments
2/3	c	Chicken stock
1	tb	Light soy sauce
1/2	ts	Salt
1 1/2	tb	Chinese white rice vinegar =OR=- Cider vinegar
1	tb	Sugar
1	tb	Tomato paste
1	ts	Cornstarch
1	ts	Water

INSTRUCTIONS

SAUCE
CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with
the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon
salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers
into 1-inch squares. Peel and cut the carrots and scallions into 1-inch
chunks. (The uniform size of meat and vegetables adds to the visual appeal
of the dish.) Bring a pot of water to a boil and blanch the carrots in it
for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a
bowl until they are well blended into a batter. Lift the chicken cubes out
of the marinade, put them into a batter and coat each piece well. Heat the
oil in a deep-fat fryer or large wok until it is almost smoking. Remove the
chicken pieces from the batter with a slotted spoon and deep-fry them.
Drain the deep-fried chicken cubes on paper towels.
TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar,
sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the
vegetables, but not the lychees or oranges, and stir well. In a small bowl,
blend together the cornstarch and water. Stir this mixture into the sauce,
and bring it back to a boil. Turn the heat down to a simmer. Add the
lychees or oranges and chicken cubes. Mix well, then turn the mixture onto
a deep platter. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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