The awareness of sin, a deep awareness of disobedience, and painful confession of sin used to be our shadow. Christians hated sin. They feared it, they fled from it, they grieved over it. Some of our [forefathers] agonized over their sins. A man who lost his temper might wonder if he could still go to holy communion. A woman who for years envied her more attractive and intelligent sister might wonder if this sin threatened her very salvation... That shadow has dimmed. Nowadays the accusation, 'You have sinned,' is often said with a grin and with a tone that signals an inside joke. At one time this accusation still had the power to jolt people.

Cornelius Plantinga

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	8	Servings

INGREDIENTS

1		(4-5 pound) chicken
2		Scallion stalks
2		Or
3	sl	Fresh ginger root (up to)
5	tb	Oil
1	c	Water
1/2	c	Soy sauce
3	tb	Sherry
1	ts	Sugar

INSTRUCTIONS

1. Wipe chicken with a damp cloth. Cut scallion stalks in 2-inch sections;
slice ginger root.
2. Heat oil in a large heavy pan. Truss chicken and brown quickly on all
sides.
3. Boil water and add to chicken, along with soy sauce, scallions and
ginger. Bring quickly to a boil again; then simmer, covered, 30 minutes,
turning bird once.
4. Add sherry and sugar and simmer, covered, 30 minutes more, turning bird
once or twice for even coloring. VARIATION: Omit the scallions. In step 2,
add to the heated oil 2 cups onion, chopped; stir-fry until translucent and
remove. Heat more oil, if needed; add chicken and brown. Return onions when
adding other ingredients in step 3.
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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