Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	6	Servings

INGREDIENTS

10		-(up to)
15		Dried black mushrooms
1		(3-lb) chicken
		Soy sauce
4		Or
5	sl	Fresh ginger root
1		Bamboo shoot
4		Water chestnuts
2		Scallion stalks
		Oil for deep-frying
2	tb	Oil
1/2	ts	Salt
2 1/2	c	Water
1/2	ts	Sugar
1	ds	Pepper
2	ts	Cornstarch
3	tb	Water

INSTRUCTIONS

1. Soak dried mushrooms.
2. Cut chicken in half and wipe with a damp cloth. Rub, inside and out,
with soy sauce. Let stand 10 minutes.
3. Meanwhile slice ginger root. Shred bamboo shoot, water chestnuts and
soaked mushrooms. Cut scallion stalks in 1-inch sections.
4. Heat oil to bubbling. Gently lower in chicken, one half at a time, and
brown lightly. Drain on paper toweling.
5. Heat remaining oil. Add salt and ginger root; stir-fry a few times. Add
shredded vegetables and scallions; stir-fry 1 to 2 minutes.
6. Stir in and heat water; add sugar and pepper. Return chicken halves and
bring to a boil; then simmer, covered, until tender (about 20 minutes).
7. Remove chicken, leaving liquids in pan. Let bird cool slightly; then
chop, bones and all, in bite-size pieces. Arrange on a serving platter.
8. Gently reheat liquids in pan. Meanwhile blend cornstarch and remaining
cold water to a paste; then stir in to thicken. Pour sauce over chicken and
serve. VARIATION: In step 7, instead of chopping the chicken, disjoint and
bone the legs and wiugs. Cut the breast meat in slices and arrange
decoratively on a platter with legs and wings.
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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