No matter how dark things may appear to be, we must reckon with the invisible hand of God that works all things – yes, “all things” for our good (Rom. 8:28). As God’s children, we may not always appreciate what it is that God may be doing in our lives; but we are to trust that in every aspect of it God is fulfilling the best of plans that ultimately will be for our good. The alternative is too terrible to contemplate: things may contrive to negate the hand of God and ensure our doom. No! That can never be!

Derek Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry, Mc	1	Servings

INGREDIENTS

2		Boneless, skinless chicken breasts
	tb	Wine
1	ts	Cornstarch
1	ts	Baking soda
1	ts	Vinegar
		Little chopped fresh ginger
125	ml	Veg. oil
		Fewpieces chopped scallions
3		Cloves of garlic, minced
1	ts	Fresh minced ginger
1	cn	Sliced water chestnuts
1/2	c	Mu er (black fungus/chinese black mushroom
1	lg	Red pepper, diced
1	c	Broccoli florets (optional)
125	ml	Sherry or light cooking wine (unsalted pre
50	ml	Soy sauce
25	g	Sugar
50	ml	Sherry
2	ts	Vinegar
		Few drops hot oil
		Cornstarch paste
		Few drops sesame oil
		Handful chopped scallions

INSTRUCTIONS

1. Cut chicken breast into medalions about 3-4 cm "square" and fairly thin.
Place in a bowl and add remaining ingredients. Stir, cover, and marinate
for an hour or so minimum.
2. Heat oil in wok until a drop of water sizzles. Add chicken down sides of
pan and cook until it loses its pinkness. Remove, drain, reserve. remove
all oil except 2 teaspoons.
3. Add garlic and ginger to oil in wok and heat. When drop of water
sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir to coat
with oil and add sherry. Cover and let steam 2-3 minutes or until
vegetables are at the peak color. Return chicken to wok and stir.
4. Make a well in food, add first four ingredients. Let heat, then add hot
oil, and slowly the cornstarch paste. Stir food to coat, cook until sauce
has thickened. Finish with sesame oil and scallions.
Difficulty : moderate. Precision
: measure the ingredients.
Posted to MC-Recipe Digest V1 #335
Recipe by: Jodi Longobardo <ST602390@brownvm.brown.edu>
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 10 Dec 1996 11:23:46 -0500

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