Name: Chinese: Orange Chicken
Ingredients: 1 tb Soy sauce; 1 tb Rice wine; 2 ts Cornstarch; 1 1/2 ts Minced fresh ginger; 1 ts Sesame oil; 1 lb Boned and skinned chicken,; Cut into 1/2-inch cubes; 2 ts Minced fresh orange peel; 2 tb Chicken stock; 1 1/2 tb Soy sauce; 1 tb Rice wine; 2 ts Cornstarch; 1 ts Sesame oil; Pinch freshly ground white; Pepper; 1/4 c Peanut oil; 6 To 8 snow peas; Cooked rice

Picking up any of a number of recent works on the NT canon, one is likely to find the author seeking the roots of the NT canon somewhere in the needs of the early church. One says it was the battle against heresy that prompted the church to find some authoritative texts on which to take its stand. Another points to the catechetical and liturgical need for new scriptures to nourish the spiritual life of the church. Another looks to Constantine the Great’s campaign to unify the empire, which allegedly required an agreed-upon set of scriptures as an essential tool to promote concord. These all, and more, may have played limited roles in bringing about the church’s agreement on the contents of the NT. But the ultimate foundations for the existence of a NT canon must be sought not in any of these historical exigencies, but in the gracious purpose of a self-revealing God whose word carries His own divine authority.

Charles Hill

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Chinese	Chicken, Vegetables	3	Servings

INGREDIENTS

1	tb	Soy sauce
1	tb	Rice wine
2	ts	Cornstarch
1 1/2	ts	Minced fresh ginger
1	ts	Sesame oil
1	lb	Boned and skinned chicken,
		Cut into 1/2-inch cubes
2	ts	Minced fresh orange peel
2	tb	Chicken stock
1 1/2	tb	Soy sauce
1	tb	Rice wine
2	ts	Cornstarch
1	ts	Sesame oil
		Pinch freshly ground white
		Pepper
1/4	c	Peanut oil
6		To 8 snow peas
		Cooked rice

INSTRUCTIONS

CHICKEN
GARNISH
SAUCE
Combine first five ingredients in small bowl.  Add chicken and toss to coat
well.  Cover and marinate at room temperature at least 30 minutes, stirring
occasionally. Soak orange peel in enough water to cover, about 5 minutes.
Drain and set aside. Combine stock, soy sauce, rice wine, cornstarch,
sesame oil and pepper. Mix.  Set aside. Heat 1/4 cup oil. Drain chicken.
Stir-fry in small batches, about 2 minutes. Remove. Heat peanut oil with
orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and
soy mixture; stir-fry 3 minutes. Serve immediately over rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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