Deep-fried Chicken A La Peking Duck

[The resurrection of the body] is the Christian’s brightest hope. Many believers make a mistake when they long to die and long for Heaven. Those things may be desirable, but they are not the ultimate for the saints. The saints in Heaven are perfectly free from sin and, so far as they are capable of it, are perfectly happy. But a disembodied spirit never can be perfect until it is reunited to its body. God made man not pure spirit but body and spirit, and the spirit alone will never be content until it sees its physical frame raised to its own condition of holiness and glory. Think not that our longings here below are not shared in by the saints in Heaven. They do not groan so far as any pain can be, but they long with greater intensity than you and I for the 'adoption...the redemption of our bodies.' People have said there is no faith in Heaven, and no hope. They know not what they say - in Heaven faith and hope have their fullest swing and their brightest sphere, for glorified saints believe in God’s promise and hope for the resurrection of the body.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	10	Servings

INGREDIENTS

1		4-5 pound chicken
2	c	Water
1/4	c	Vinegar
1/2	c	Soy sauce
1/2	c	Honey
2	T	Sherry
1	T	Molasses
2	T	Flour
1	t	Salt
		Oil for deep-frying

INSTRUCTIONS

Place chicken in a large pan. Boil water and pour over. Bring to a
boil again; then simmer, covered, 45 minutes. Drain, reserving liquid
for stock. Rinse bird quickly under cold running water. Blot dry with
paper toweling. Combine vinegar, soy sauce, honey, sherry and
molasses. Brush mixture over chicken skin. (Reserve the remainder.)
Hang bird up to dry about 30 minutes in a cool, airy place. Brush
remainder of soy-vinegar mixture over bird. Suspend chicken again and
let dry another 20 to 30 minutes. Then combine flour and salt and rub
lightly into skin. Heat oil until smoking. Gently lower in bird,  using
a wire basket or large, long-handled Chinese strainer.  Deep-fry,
turning and basting, until golden-brown. Drain on paper  toweling.
Remove crisp skin, cutting it in 2-inch squares. Serve on  thin slices
of white bread with crusts removed, accompanied by onion  brushes (see
"How-to Section") and a dip of either plum or hoisin  sauce. Bone
remainder of chicken and cut in bite-size pieces. Serve  as a separate
dish with the same dip.  From <The Thousand Recipe Chinese Cookbook>,
ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 88 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 917.7mg Potassium: 140.3mg Carbohydrates: 18.3g Fiber: <1g Sugar: 15.9g Protein: 2.6g

He was conceived by the union of divine grace and human disgrace. He who breathed the breath of life into the first man is now Himself a man breathing His first breath. The King of kings now sleeping in a cow-pen. The Creator of oceans and seas and rivers afloat in the womb of His mother. God sucking His thumb. The Alpha and Omega learning His multiplication tables. He who was once surrounded by the glorious stereophonic praise of adoring angels now hears the lowing of cattle, the bleating of sheep, the stammering of bewildering shepherds. He who spoke the universe into being now coos and cries. Omniscient Deity counting His toes… From the robes of eternal glory to the rags of swaddling clothes. The omnipresent Spirit, whose being fills the galaxies, confined to the womb of a peasant girl. Infinite power learning to crawl.

Sam Storms