The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Eastwest	4	servings

INGREDIENTS

		Canola oil
2	lb	Chicken legs and thighs
		(can use breasts)
1	tb	Minced ginger
1	tb	Fermented black beans
1	tb	Minced Thai bird chiles
12		Garlic cloves
2		Red onions; diced
2	lg	Carrots; cut 2" pieces
2		Celery stalks; cut 2" pieces
1	c	Shaoxing wine
1		Bottle Red wine
2		Bay leaves
2		Fresh thyme sprigs
1/2	c	Dark soy sauce
		Water to cover if necessary
4		Baby bok choy; split
		Salt; to taste
		Freshly-ground black pepper; to taste
		Sliced scallions; for garnish

INSTRUCTIONS

In a hot stockpot coated with oil, brown seasoned chicken and set
aside. Wipe out pot leaving only a little fat. Saute ginger, black
beans, chiles and garlic for about 5 minutes. Add onions, carrots and
celery. Season. Deglaze with wines and add back the chicken. Add the
bay leaves, thyme and soy sauce and check for seasoning. Add water if
necessary and bring to a slow boil. Simmer for 2 hours until chicken
is practically falling off of the bone. For the last 10 minutes of
cooking, add the bok choy. On a large platter, place coq au vin on
top of a large noodle cake (see the "Scallion Wonton Noodle Cake"
recipe which is included in this collection). Garnish with scallions.
This recipe yields 4 servings.
Suggested Wine: Auxley Duresses, Grand Vin de Bourgogne, Jean Pierre
Diconne, 1993
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD
NETWORK - (Show # MT-1A32)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
01-21-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.

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