Wisdom and power are the ground of the respect we give to men; they being both infinite in God, are the foundation of a solemn honor to be returned to Him by His creatures. If a man make a curious engine, we honor him for his skill; if another vanquish a vigorous enemy, we admire him for his strength; and shall not the efficacy of God's power in creation, government, redemption, inflame us with a sense of the honor of His name and perfections! We admire those princes that have vast empires, numerous armies, that have a power to conquer their enemies, and preserve their own people in peace; how much more ground have we to pay a mighty reverence to God, who, without trouble and weariness, made and manages this vast empire of the world by a word and beck! What sensible thoughts have we of the noise of thunder, the power of the sun, the storms of the sea! These things, that have no understanding, have struck men with such a reverence that many have adored them as gods. What reverence and adoration does this mighty power, joined with an infinite wisdom in God, demand at our hands.

Stephen Charnock

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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