Name: Easy Sweet and Sour Chicken
Ingredients: 1 lb Chicken breast, boneless; 1 ts Ginger, chopped; 1 Egg white; 1/2 ts Salt; 2 ts Cornstarch; 1/2 c Vegetable oil (peanut oil is best, but sunflower is good, too); 1 Green (bell) pepper; 6 Carrots; 12 oz Pineapple chunks, canned (drained, but reserve about 1/2 cup of the juice); SAUCE; 2 ts Sherry; 2 ts Light soy sauce; 1 tb Vinegar; 1 ts Sugar; 1 tb Cornstarch; 1 ts Salt

Contemporary Christian literature is awash with the notion that, in order to be effective and successful, we must respond to market forces. In earlier generation, such an approach was unheard of. The tactic employed by Paul in Corinth was far closer to the model of the day. “Jesus Christ and Him crucified.” That was his message. Even though the Corinthians we demanding miracles and wisdom, Paul did not give them what they wanted. Indeed, he continued to supply the one thing they clearly did not want – preaching. He rejected the style and content that was most acceptable in his day… It is not possible to give people what they want to hear and proclaim the message of the Cross at one and the same time.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables, Grains	Chinese	Poultry, Usenet	2	Servings

INGREDIENTS

1	lb	Chicken breast, boneless
1	ts	Ginger, chopped
1		Egg white
1/2	ts	Salt
2	ts	Cornstarch
1/2	c	Vegetable oil (peanut oil is best, but sunflower is good, too)
1		Green (bell) pepper
6		Carrots
12	oz	Pineapple chunks, canned (drained, but reserve about 1/2 cup of the juice)
		SAUCE
2	ts	Sherry
2	ts	Light soy sauce
1	tb	Vinegar
1	ts	Sugar
1	tb	Cornstarch
1	ts	Salt

INSTRUCTIONS

Cut up the chicken into bite-sized chunks.  Combine ginger, egg white,
about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add
the chicken chunks and stir until the chicken is well-coated.
Wash green pepper.  Discard seeds and stem.  Cut into strips about 1 x 1/4
inches.  Peel carrots.  If they are thick, cut in half lengthwise. Cut
diagonally into pieces about 1 inch long. Cook the carrots in boiling water
for 3-5 minutes, depending how crunchy you like your carrots.
Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the
sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved
pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt.
Stir well and set aside.
Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.
Peanut oil is best since it has a high smoking point. Stir-fry the chicken
by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok
and stirring continuously until golden brown. Remove to a dish. Repeat
until all the chicken has been cooked, adding small amounts of oil as it
gets used up.
Heat about 1 tablespoon oil in an empty wok.  Stir fry the parboiled
carrots and the green pepper for 30 seconds. Add the chicken and the
pineapple chunks to the vegetables in the wok. Stir 1 minute or until well
mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened.
Serve with rice.  I serve this recipe to company all the time and am amazed
at how many people don't realize that you can cook Chinese food at home. It
is always a big hit. The recipe works equally well with lean pork, tofu
cubes, or soy beans instead of the chicken.
  NOTES:
*  A nice Chinese dinner you can make at home -- Don't forget to start
cooking the rice so it will be done at the same time as the chicken.
: Difficulty:  easy.
: Time:  45 minutes.
: Precision:  measure the sauce ingredients.
: Andy Tanenbaum
: Dept.  of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND
: ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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