Now, could God in cutting-edge missionary situations grant miracles and signs and wonders to accredit the gospel as He did in apostolic times? Yes. But that’s not the same thing as having these gifts as a regular feature in the ongoing life of the church. If the signs and wonders of the apostles have returned, we should see the blind receiving their sight, the lame walking, and the dead being raised. God heals today (sometimes dramatically), but the healing of colds, the flu, TMJ, stomach, and back problems, and so forth aren’t in the same category as the healings found in the Scriptures. If people truly have the gift of healing and miracles today, they need to demonstrate such by performing the kinds of healings and miracles found in the Bible.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	6	Servings

INGREDIENTS

1		(3-lb) chicken
1		Or
2		Scallions
3	tb	Oil (up to)
2	tb	Curry
3	tb	Oil
2	c	Stock
1	tb	Cornstarch
3	tb	Water

INSTRUCTIONS

1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Mince
scallions.
2. Heat oil in a heavy pan. Brown chicken sections quickly; remove from
pan. Add stock to pan and heat until nearly boiling.
3. Meanwhile in a dry skillet, heat curry over a low flame, stirring
constantly.  When pungent, blend in remaining oil
4. Return chicken to pan with stock; stir in curry mixture and simmer,
covered, 45 minutes.
5. Transfer chicken to a heated serving platter, leaving liquids in pan.
Blend cornstarch and cold water to a paste; then stir in to thicken
liquids. Pour sauce over chicken and serve, garnished with minced
scallions. VARIATIONS:
1. Before browning chicken, add 3 onions, sliced, to heated oil; stir-fry
to brown lightly. Then turn off heat and let cool a few minutes. Add 2
tablespoons curry powder, 1/2 teaspoon chili powder, 1/2 teaspoon crushed
red pepper and 1/2 teaspoon salt. Cook, stirring, 5 minutes over medium
heat. Then add chicken and brown. Stir in the heated stock; then simmer and
thicken as above.
2. During the last 30 minutes of cooking, add 1 pound potatoes, peeled and
cubed.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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