God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Innocence at first was man’s comely robe, in comparison of which the richest clothes are but nasty rags. Ah, how lovely did he look in that heaven-spun attire! In his primitive splendor, the most gaudy and costly apparel would have been but as a cloud over the face of the sun, or a coarse curtain over a beautiful picture. But sin caused shame, and shame called for clothes to cover it.
Sheep are defenseless, liable to stray, pitiful when lost, scattered, stubborn and unintelligent. Clearly, they are desperate for a shepherd. They are dependent on someone to feed protect and lead them to safe green pastures. In the Bible the church leader is called a pastor, a shepherd. The transfer is applicable. It is His charge to “shepherd the flock of God among you (1 Peter 5:2). That means he must feed them on the nutrients of God’s Word, protect them from false teachers (spiritual wolves), warn them about potential dangers, lead them to the fields of holiness and grace and correct them when they stray. Ultimately, Jesus Christ does this through them.
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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