Chicken With Rice And Chili-ginger Sauce

The thought hit me like a bell rung in the dark, silent hall. So far, none of the scary, negative arguments against lust had succeeded in keeping me from it. Fear and guilt simply did not give me resolve; they added self-hatred to my problems. But here was a description of what I was missing by continuing to harbor lust: I was limiting by own intimacy with God. The love He offers is so transcendent and possessing that it requires our faculties to be purified and cleansed before we can possibly contain it. Could He, in fact, substitute another thirst and another hunger for the one I had never filled? Would Living Water somehow quench lust? That was the gamble of faith.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats	Thai	New, Nytimes, Seafood, Singapore	4	Servings

INGREDIENTS

5		Fresh red chilies, or to
		taste
3		Cloves garlic
5		Pieces fresh ginger, peeled
2	T	Rice wine vinegar
2	T	Vegetable oil
4	t	Sugar
3/4	t	Salt
2	T	Chicken stock
1		Whole chicken
		3-to-4-pound fat
		removed
2 1/2	t	Salt
5		Scallions
1		Piece ginger, thumb-size
		peeled and cut into six
		slices
8	c	Homemade chicken stock
1	T	Sesame oil
1	T	Vegetable oil
2	c	Thai fragrant rice, rinsed
		and drained
3		Cloves garlic, thinly sliced
		Sliced scallions for garnish

INSTRUCTIONS

To make the chili-ginger sauce, combine the ingredients in a blender
and pulse until smooth but not pureed. Set aside. To make the chicken
and rice, rub the chicken with the salt. Place the scallions and 2
pieces of the ginger in its cavity. Place the chicken in a kettle,  add
the stock and bring to a boil. Simmer, uncovered, skimming off  any
foam, until the chicken is cooked through, 40 to 45 minutes.  Remove
from the heat. Transfer the chicken to a platter and allow to  cool
slightly. Discard the scallions and ginger from the cavity of  the bird
and remove and discard the skin. Remove the breast meat,  legs and
wings. Discard the carcass. Slice the breast meat and  separate the
drumstick from the thigh. Return the meat to the  platter, cover and
keep warm. Measure 4 cups of the stock the chicken  cooked in,
retaining the rest for another use. In a large saucepan,  heat the oils
over medium-high heat and add the garlic and remaining  ginger slices.
Cook, stirring, for 2 minutes. Add the rinsed rice and  toss until
coated. Add the 4 cups of stock and bring to a boil.  Simmer, covered,
until the liquid is absorbed and the rice is tender,  about 15 minutes.
Transfer the rice to a servings platter. Top with  the chicken, garnish
with the scallions and se immediately with the  chili-ginger sauce on
the side. Yield: 4 servings.  Recipe by: Adapted From The Epicurean
Kitchen  Posted to recipelu-digest by GramWag@aol.com on Feb 5, 1998

A Message from our Provider:

“Ministry Is The Result of Intimacy With God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 136 Total Fat: 15.3g Cholesterol: <1mg Sodium: 2870.1mg Potassium: 392mg Carbohydrates: 14.1g Fiber: <1g Sugar: 5.3g Protein: 5.6g