The Word of God (does not) provide for (or) sanction separation apart from the dissolution of the marriage bond. Divorce for adultery is by divine sanction; it is a divinely instituted provision for a certain situation and it dissolves the bond of marriage. But there is no such provision for mere separation. The divine institution is that those united in the bond of marriage are bound to the mutual discharge of all marital debts until the bond is severed by death or by dissolution on a proper ground.

John Murray

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Chinese	Eggs	6	Servings

INGREDIENTS

1	c	Chicken breast
2	tb	Stock
1/2	ts	Salt
6		Egg whites (up to)
6	tb	Oil

INSTRUCTIONS

1. Skin and bone chicken; then mince or grind as fine as possible. Blend to
a smooth paste with stock and salt.
2. Beat egg whites until frothy and stiff, but not dry; then fold in
chicken mixture.
3. Heat oil to smoking. Add chicken-egg mixture, then remove pan from heat
at once and stir briskly a few times. Return pan to stove and cook,
stirring, over medium-high heat until mixture is firm, but not browned.
Serve at once, either by itself, or on a bed of spinach (which has been
separately stir-fried).
NOTE: This dish is the original egg foo yung--more souffle than omelet. It
must be eaten immediately because its fine, firm texture will not keep.
  VARIATIONS:
1. In step 1, mince 1 tablespoon ham fat with the chicken. Increase the
stock to 1/2 cup.
2. In step 1, while mincing the chicken, add 3 tablespoons water, a few
drops at a time. Then blend in the salt, 1 tablespoon cornstarch and 1
teaspoon sherry. (Omit the stock.)
3. In step 1, instead of mincing the chicken, cut it in 1/2-inch wide
strips. In step 2, add the salt to the egg whites along with 1 tablespoon
sherry and 1 tablespoon water; then beat. (Omit the stock.) Fold chicken
strips into mixture and pick up step 3.
4. In step 3, add to the heating oil 1 scallion stalk, cut in 1-inch
sections and 3 slices fresh ginger root, shredded; stir-fry a few times,
then add chicken-egg mixture.
5. In step 3, after removing the pan from the heat, stir the chicken-egg
mixture slowly until it begins to form lumps. Then transfer to a colander
and drain off the oil. Meanwhile blend to a paste 1 teaspoon cornstarch,
1/4 teaspoon salt, 2 teaspoons sherry and 2 tablespoons cold water. In a
pan, heat 5 tablespoons stock; then stir in the cornstarch paste to
thicken. Add the drained chicken-egg mixture and cook gently, stirring 2
minutes more.
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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