Chinese: Spicy Chicken (le Tze Gee) – Shangtung

When there are few conversions under the ministrations of the church, and souls are perishing around her, unpitied and unhelped; when there is an evident suspension or withdrawal of those spiritual influences that are alone efficient to convince or to comfort; when there is a visible defection from acknowledged principle, or from attained piety, and a lukewarm formality usurping the place of a generous, devoted, living Christianity we say a revival is required.

John MacNaughtan

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chicken, Chinese, Main dish, Meats	1	Servings

INGREDIENTS

1/2	c	Oil
2		Chicken breasts
1	T	Sherry
1	T	Light soy sauce
1	T	Corn starch
1		8-oz. bamboo shoots diced
2	T	Hoison sauce
1/2	t	Crushed red-hot pepper
1	T	Chopped scallion
1	t	Chopped ginger

INSTRUCTIONS

Bone chicken and cube it.  Mix sherry, soy sauce and corn starch.
Marinate chicken in cornstarch mixture for 15 minutes.  Heat oil.  Add
chicken cornstarch mixture and stir-fry for 2 minutes.  Remove chicken.
Add bamboo shoots, hoison sauce, scallion, ginger and  crushed red
peppers.  Stir well, then add chicken and serve.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1636 Calories From Fat: 1084 Total Fat: 122.4g Cholesterol: 292.4mg Sodium: 280.5mg Potassium: 1132.5mg Carbohydrates: 17.9g Fiber: 4g Sugar: 5.2g Protein: 111.4g