It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains		Soups and, Stews	4	Servings

INGREDIENTS

1		Fresh green chile, (3-inch)
3	tb	Rice vinegar
5	c	No-salt-added chicken broth
2	c	Thinly sliced peeled daikon radish, (1/2 pound)
1	lb	Skinned boned chicken breasts, thinly sliced
2	tb	Fish sauce
1	tb	Fresh lime juice
1/8	ts	Sugar
2	c	Hot cooked long-grain rice
		Chopped fresh cilantro, (optional)

INSTRUCTIONS

Remove stem from chile; cut chile in half lengthwise, and discard seeds.
Combine chile and vinegar in a blender, and process until smooth; set
aside.
Bring broth to a simmer in a large saucepan; add radish, and cook 5
minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5
minutes or until chicken is done. Stir in rice; garnish with cilantro, if
desired. Yield: 1-1/2 quarts (serving size: 1-1/2 cups).
Per serving: 400 Calories; 3g Fat (5% calories from fat); 35g Protein; 68g
Carbohydrate; 54mg Cholesterol; 727mg Sodium
Recipe by: Cooking Light, Jan/Feb 1995, page 71
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.

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