Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith

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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