Name: Basic Noodles Chicken Topping #1
Ingredients: 1 c White meat chicken; 1 c Fresh mushrooms; 1/2 c Water chestnuts; 2 tb Oil; 1/2 ts Salt; 1/2 c Stock; 2 ts Cornstarch; 2 tb Water

There will be no new God, nor a new devil, and we shall never have a new Savior, nor a new atonement: Why should we then be either attracted or alarmed by the error and nonsense which everywhere plead for a hearing because they are new? What is their newness to us; we are not children, nor frequenters of playhouses? Truly, to such a new toy or a new play has immense attractions; but men care less about the age of a thing than about its intrinsic value. To suppose that theology can be new is to imagine that the Lord himself is of yesterday. A doctrine which is said to have lately become true must of necessity be a lie. Falsehood has no beard, but truth is hoary with an age immeasurable. The old gospel is the only gospel. Pity is our only feeling towards those young preachers who cry, "See my new theology," in just the same spirit as little Mary says, "See my pretty new frock."

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Soup	4	Servings

INGREDIENTS

1	c	White meat chicken
1	c	Fresh mushrooms
1/2	c	Water chestnuts
2	tb	Oil
1/2	ts	Salt
1/2	c	Stock
2	ts	Cornstarch
2	tb	Water

INSTRUCTIONS

1. Slice chicken, fresh mushrooms and water chetnuts.
2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its
pinkness (about 2 minutes).
3. Add mushrooms and water chestnuts; stir-fry until mushrooms begin to
soften (about 1 minute more).
4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over
medium heat.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken chicken mixture. Arrange as a topping over noodles in soup and
serve. VARIATIONS:
1. For the water chestnuts, substitute bamboo shoots.
2. After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons
soy sauce.
3. In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4
teaspoon salt, 1/4 teaspoon sugar and a dash of pepper.
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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