Name: Five Flavor Chicken
Ingredients: 3 lb Chicken breast halves without skin; 1 1/4 Inch fresh ginger root; peeled, finely chop; 2 Cloves garlic; minced; 1/2 c Soy sauce; 1/2 c Honey; 3 tb Dry sherry; 2 tb Cornstarch

It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats		Crockpot, Poultry	1	Servings

INGREDIENTS

3	lb	Chicken breast halves without skin
1 1/4		Inch fresh ginger root; peeled, finely chop
2		Cloves garlic; minced
1/2	c	Soy sauce
1/2	c	Honey
3	tb	Dry sherry
2	tb	Cornstarch

INSTRUCTIONS

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip
chicken pieces into sauce; place chicken in crockpot and pour remaining
sauce over it. Cover and cook on LOW. Will be ready in about 6 hours.
Remove chicken to warm serving dish. Pour juices into skillet. Blend
cornstarch with a little of the cooled sauce, then whisk into skillet. Cook
over low heat until thickened. Pour a little sauce over chicken and pass
remainder. Serve over hot rice.
Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland
<kirkland@gj.net> on Dec 04, 1997

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