Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Meats	Thai	Poultry	8	Servings

INGREDIENTS

1		Chicken for boiling
1/4	c	Sliced fresh ginger
1/4	c	Crushed fresh ginger (up to)
6		Cloves garlic crushed (up to)
3		Cloves garlic minced
3/4	c	Soy sauce (up to)
2		Scallions; just the green parts; chopped small
3	c	Uncooked jasmine rice
		Water

INSTRUCTIONS

From: "Maxine L. Wolfson" <MLW@MATH.AMS.ORG>
Date: Sun, 14 Jul 1996 20:00:07 -0400 (EDT)
This recipe was sent to me from Vanisa Yuthasastrakosol, whose dad is Thai,
and cooks it for her.  It makes a nice variation from just plain boiled
birdies:
Put the chicken in a big pot of boiling water with the sliced ginger and
cook until the chicken is done.  Save the broth.  Remove the chicken from
the pot and remove the meat from the bones. Cut the meat into bite-sized
pieces. Set aside.
Wash the rice and add 6 cups of the broth to the rice.  Add the crushed
ginger and garlic and mix this up.  Cook the rice for 20 minutes, then turn
off the heat and let stand covered for 5 minutes more.
While the rice is cooking, put the soy sauce in a bowl, and add the minced
garlic and green onions.  You can also add a dash of sesame oil to this.
Set aside to let the flavors blend.
Note:  You should add a little of the chicken fat with the boiling water,
or else add a little oil to the rice before cooking. Too much fat makes the
rice stick to the bottom of the pot.
JEWISH-FOOD digest 257
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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