Chicken A La Kin Hwa – We Love God!

A person who has been born again, or regenerated, does not habitually commit sin. He no longer sins with his heart and will and whole inclination. There was probably a time when he did not think about whether his actions were sinful or not, and he did not always feel grieved after doing evil. There was no quarrel between him and sin; they were friends. But the true Christian hates sin, flees from it, fights against it, considers it his greatest plague, resents the burden of its presence, mourns when he falls under its influence, and longs to be completely delivered from it. Sin no longer pleases him, nor is it even a matter of indifference to him; it has become a horrible thing which he hates.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Poultry	6	Servings

INGREDIENTS

		Stephen Ceideburg
2 1/2	lb	Young chicken
1/2	lb	Cooked ham
4	c	Green cabbage or broccoli
1/2	T	Salt
1	t	Sugar
1/2	t	Monosodium glutamate
1	T	Cornstarch, corn flour
1	t	Sesame seed oil
1979		BN 0-89009-598-1

INSTRUCTIONS

This colorful dish is also very simple to make. Kin Hwa refers to the
delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally
served with the head as a center piece.  Clean the chicken, plunge it
into a pot of boiling water, immediately  turn off the heat and put on
a tight lid. Leave the chicken in the  hot water for an hour, then take
it out and leave it to cool.  Carefully remove the meat from the bone
but keep the skin on; cut the  chicken into 24 pieces. Cut the ham into
24 thin slices.  Arrange the chicken and ham slices in alternating
overlapping layers  on a plate, and steam for 10 minutes. Meanwhile
parboil the greens in  chicken stock until soft, then arrange them
around the chicken and  ham.  In a little saucepan, warm about half a
cup of chicken stock with  salt, sugar, monosodium glutamate and
cornstarch (corn flour); stir  to make it smooth; add sesame seed oil
and pour it over the chicken  and ham. Serve either as a starter for a
banquet or as a main course  for an informal meal.  From "Chinese
Regional Cooking" by Deh-Ta Hsiung, Chartwell Books Inc,  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 50 Calories From Fat: 16 Total Fat: 1.8g Cholesterol: 27.2mg Sodium: 1051.2mg Potassium: 108.6mg Carbohydrates: 1.5g Fiber: <1g Sugar: 1.2g Protein: 6.6g