Name: Lemon Chicken
Ingredients: 4 tb Conrnflour; 1 Lemon, Juice & rind of; 1 Stem ginger; (chopped finely); 2 tb Clear honey; 2 ts Sesame oil; 2 ts Light soy sauce; 1 1/2 c Chicken stock; Salt & pepper; 4 Chicken breasts, about; 1 tb Cornflour; 1/2 Lemon, Grated rind of; 2 tb Oil; Black pepper; 2 Spring onions; Lemon peel; (cut into thin strips)

These first-century Jews – thousands and thousands of them – suddenly changed their normal day of worship from Saturday to Sunday. Sociologists tell us that the most ancient parts of a culture are found in its religious rites. They are the most conservative elements of a culture, the least likely and slowest to change. What then can account for this sudden change around the Mediterranean, among thousands of first-century Jews, from worshiping on Saturday to worshiping on Sunday?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

4	tb	Conrnflour
1		Lemon, Juice & rind of
1		Stem ginger; (chopped finely)
2	tb	Clear honey
2	ts	Sesame oil
2	ts	Light soy sauce
1 1/2	c	Chicken stock
		Salt & pepper
4		Chicken breasts, about
1	tb	Cornflour
1/2		Lemon, Grated rind of
2	tb	Oil
		Black pepper
2		Spring onions
		Lemon peel; (cut into thin strips)

INSTRUCTIONS

SAUCE
CHICKEN
GARNISH
In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste.
Stir in honey, ginger,
oil and soy sauce. Pour on boiling stock and bring to the boil again,
stirring until thickened. Season
to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips.
place in a bowl and
sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or
frying pan and add
chicken pieces. Stir fry for about 10 minutes over a high heat until
chicken is golden brown.
Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with
spring onions and
lemon peel.
Posted to recipelu-digest by LSHW <[email protected]> on Marcay,, h 17, 199

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