Name: Shredded Chicken with Sesame Seeds
Ingredients: 1/2 lb Boneless chicken breasts skinned; 1 Egg white; 1/2 ts Salt; 2 ts Cornstarch; 2/3 c Oil, preferably peanut; 1 tb White sesame seeds (untoasted); 1 ts Dark soy sauce; 1 ts Chinese black rice vinegar =OR=- Cider vinegar; 1/2 ts Seame oil; 1 ts Sugar; 2 ts Rice wine or dry sherry; 1/2 ts Roasted Sichuan peppercorns (optional); 2 ts Finely chopped scallions

If the Spirit of God is at work in your life, nothing will stop you from making this commitment. You have nothing to fear in telling someone that. You have nothing to fear in saying to someone, “I want you to think about this, I want you to consider the cost carefully.” You have nothing to fear. What you're doing is stopping people from superficial, non-saving delusion. You're backing them off and saying, let's find out whether this is really the work of the Spirit of God and what is happening in your life is not a momentary, emotional thing, but what is happening in your life is the true, regenerating work of the Holy Spirit producing an unrelenting repentance and an undying faith that will go through every barrier. You do all the important things in life by calculating carefully. This is the most important thing you'll ever do.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Chinese	Poultry, Oriental	4	Servings

INGREDIENTS

1/2	lb	Boneless chicken breasts skinned
1		Egg white
1/2	ts	Salt
2	ts	Cornstarch
2/3	c	Oil, preferably peanut
1	tb	White sesame seeds (untoasted)
1	ts	Dark soy sauce
1	ts	Chinese black rice vinegar =OR=- Cider vinegar
1/2	ts	Seame oil
1	ts	Sugar
2	ts	Rice wine or dry sherry
1/2	ts	Roasted Sichuan peppercorns (optional)
2	ts	Finely chopped scallions

INSTRUCTIONS

SAUCE
CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the
egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in
a wok or large skillet until moderately hot. Add the chicken mixture and
stir-fry it quickly in the oil to keep it from sticking. Cook until it
turns white, which should take about 1 minute. Drain the chicken
immediately in a colander or sieve and drain off the oil. Clean the wok and
add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the
sesame seeds and stir-fry them for 1 minute or until slightly brown. Add
the sauce ingredients and bring to a boil. Return the cooked chicken to the
pan and stir-fry the mixture for another 2 minutes, coating the pieces
thoroughly with the sauce and sesame seeds. Serve at once, or let cool and
serve at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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