Sesame Chicken (ji Mah Gai See)-new Chinese Cookbook

To believe that two contradictory religions are both true is like saying, “2+2=4, or 5, or 37, or whatever you like.” To believe all religions simultaneously is to become hopelessly entangled in self-contradiction. One simply cannot accept the Hindu belief that there are 3000,000 or more gods and at the same time accept the Muslim belief that there is only one god. Nor can one embrace either Hinduism or Islam and Buddhism because historic Buddhism does not believe in a personal God at all. Or consider the religious opinions about the afterlife. Shintoism says there is no afterlife, just the here and now, so make the most of it. Buddhists seek Nirvana, the complete absence of desire. Christianity teaches that heaven is a place where all pure desires are satisfied in Jesus Christ (Rev. 22:4). Who is right? If there is a heaven at all, does it negate or satisfy desire? Opinions about judgment differ as well. Christianity teaches that “man is destined to die once, and after that to face judgment” (Heb. 9:27). Hindus believe in a seemingly endless series of reincarnations. Well, which is it? Both views cannot be true.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chicken, Chinese, Entrees, Mc	4	Servings

INGREDIENTS

4	c	Cold water
2		Scallions, cut crosswise
1		Ginger, 1/4 inch thick
3/4	lb	Chicken cutlet, whole
1	T	Light soy sauce
1	t	White vinegar
1	t	Shao-Hsing wine, or sherry
2	t	Sesame oil
1/2	t	Sugar
2	T	Chicken broth
2	T	Scallions, thinly sliced
1 1/2	t	Sesame seeds, black
2	c	Iceberg lettuce, shredded

INSTRUCTIONS

Put cold water, ginger and scallions in a large pot and bring to a
boil. Boil 3 minutes. Add the chicken cutlet, bring to a boil and  boil
for 2 minutes. Turn off heat, cover and allow to cool to room  temp. 2.
Remove chicken from pot, place on a chopping board and hit  smartly
with the broad side of a cleaver to break the fabric of the  meat.
Shred the meat with your hands. 3. Place the shredded meat in  the bowl
with the sauce * mix together well. Add the sliced scallions  and mix
well again. Reserve. 4. Dry-roast the sesame seeds by heating  a wok
for 30 to 45 seconds over high heat, then lower the heat, pour  in the
seeds and toast, stirring, until they are golden brown. Remove  them
from the wok, allow them to cool, then pour into the bowl with  the
chicken and sauce. Prepare a serving dish by making a border of  the
shredded lettuce. Pour the chicken into the center of the dish  and
serve immediately. Source: New Chinese Cookbook, by Eileen  Yin-Fei Lo,
Viking Press, 1988  Recipe by: New Chinese Cookbook Posted to MC-Recipe
Digest V1 #590 by  [email protected] (The Meades) on Apr 28,
1997

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 44 Calories From Fat: 25 Total Fat: 2.8g Cholesterol: 0mg Sodium: 287.7mg Potassium: 149.8mg Carbohydrates: 2.6g Fiber: <1g Sugar: 1.6g Protein: 2.3g