God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
What is the result of…people-idolatry? As in all idolatry, the idol we choose to worship soon owns us. The object we fear overcomes us. Although insignificant in itself, the idol becomes huge and rules us. It tells us how to think, what to feel, and how to act. It tells us what to wear, it tells us to laugh at the dirty joke, and it tells us to be frightened to death that we might have to get up in front of a group and say something. The whole strategy backfires. We never expect that using people to meet our desires leaves us enslaved to them.
Edward Welch
Braised Chicken with Fresh Mushrooms #2
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CATEGORY
CUISINE
TAG
YIELD
Meats
Chinese
Poultry
6
Servings
INGREDIENTS
1
(3-lb) chicken
1
Clove garlic
1
Or
2
sl
Fresh ginger root
2
tb
Soy sauce
1
tb
Sherry
Chicken liver and gizzard
1/2
lb
Fresh mushrooms
3
Scallion stalks
2
tb
Oil
5
tb
Oil
1/2
ts
Sugar
1/2
ts
Salt
1
ds
Pepper
3/4
c
Water
2
ts
Cornstarch
3
tb
Water
INSTRUCTIONS
1. Cut chicken in half: wipe with a damp cloth. Mince garlic and ginger
root; then combine with soy sauce and sherry. Rub mixture over chicken,
inside and out. Let stand 30 minutes.
2. Meanwhile dice chicken liver and gizzard. Stem and dice mushrooms. Cut
scallion stalks in 1/2-inch sections.
3. Heat oil in a large heavy pan. Add diced ingredients and scallion and
stir-fry until cooked through (about 3 mioutes). Remove from pan.
4. Heat remaining oil. Brown each chicken-half separately. Then place side
by side in pan.
5. Add sugar, salt, pepper and water. Bring to a boil; then simmer,
covered, until done (30 to 40 minutes).
6. Remove chicken, leaving liquids in pan. With a cleaver, chop in
bite-size pieces. Arrange on a serving platter and keep warm.
7. Reheat liquids. Return stir-fried ingredients aud reheat.
8. Meanwhile blend cornstarch and remaining cold water to a paste; then
stir in to thicken. Pour sauce over chicken and serve.
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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