Name: General Chua's Spicy Hot Chicken
Ingredients: 1 Chicken Breast; 1 tb Soy Sauce; 1 ts Cornstarch; 1 tb White Vinegar; 1 tb Soy Sauce; 1 tb Dry Sherry; 1/2 ts Sugar; 1/2 ts Salt; 1 ts Cornstarch past; 1 Vegetable Oil for blanching; 3 Dried Red Chili Pods; 1 Green Onion (white part); 1/2 ts Ginger, fresh, minced; 1 Garlic Clove, minced; 2 ts Sesame Oil

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Chicken, Poultry	6	Servings

INGREDIENTS

1		Chicken Breast
1	tb	Soy Sauce
1	ts	Cornstarch
1	tb	White Vinegar
1	tb	Soy Sauce
1	tb	Dry Sherry
1/2	ts	Sugar
1/2	ts	Salt
1	ts	Cornstarch past
1		Vegetable Oil for blanching
3		Dried Red Chili Pods
1		Green Onion (white part)
1/2	ts	Ginger, fresh, minced
1		Garlic Clove, minced
2	ts	Sesame Oil

INSTRUCTIONS

MARINADE
SAUCE
SEASONINGS
Servings:  6      Pound chicken slightly with a mallet to tenderize; then
cut into 3/4 by 3/4   inch pieces. Combine marinade ingredients with
chicken in the order listed;   set aside. Combine sauce ingredients
thoroughly; set aside. To oil-blanch,   set wok over high heat for about 1
minute. Add 2 cups oil and heat to 350   degrees. Add chicken and blanch
for 3 or 4 minutes until golden brown.   Remove and drain, reserving oil.
To stir-fry, remove all but 2 tablespoons   oil from wok. Reheat, swirling
pan to coat sides. Add chili pods and seeds;   stir-fry for about 30
seconds until browned. Return chicken and add   seasonings, stir-frying for
another 30 seconds. Pour in sauce and cook   until thickened. To serve,
stir in sesame oil. Note: Chili pods are browned   to produce the aroma
while the seeds are used to make the dish spicy and   hot. Take care not to
burn the seeds or let them get too dark.
Posted to EAT-L Digest 08 Sep 96
Date:    Mon, 9 Sep 1996 10:34:12 -0400
From:    Ken Gomberg <kgomberg@MINT.NET>

A Message from our Provider:

“The church is prayer-conditioned.”