Name: Simmered, Deep-Fried Chicken St.w/rice#2
Ingredients: 3 Dried black mushrooms; 4 Chestnuts; 10 Lotus seeds; 1/2 c Glutinous rice; 1 (3-lb) chicken; 1/4 lb Lean pork; 2 tb Oil; 1/4 lb Smoked ham; 3 Canned ginkgo nuts; 1/4 c Bamboo shoots; 2 tb Soy sauce; 1 tb Sherry; Water to cover; Cornstarch; Oil for deep-frying

Christ is our attorney and His portfolio is His propitiation. He stands before His Father in heaven, and every time we sin, He doesn't make a new propitiation. He doesn't die again and again. Instead He opens his portfolio and lays the exhibits of Good Friday on the bench before the Judge. Photographs of the crown of thorns, the lashing, the mocking soldiers, the agonies of the cross, and the final cry of victory: It is finished.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	8	Servings

INGREDIENTS

3		Dried black mushrooms
4		Chestnuts
10		Lotus seeds
1/2	c	Glutinous rice
1		(3-lb) chicken
1/4	lb	Lean pork
2	tb	Oil
1/4	lb	Smoked ham
3		Canned ginkgo nuts
1/4	c	Bamboo shoots
2	tb	Soy sauce
1	tb	Sherry
		Water to cover
		Cornstarch
		Oil for deep-frying

INSTRUCTIONS

1. Soak dried mushrooms. Parboil and shell chestnuts. Blanch lotus seeds.
Soak glutinous rice.
2. Bone chicken, keeping its skin and natural shape intact (see "How-to
Section").  Dice pork.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3
minutes).  Place in a large bowl.
4. Dice ham, ginkgo nuts, bamboo shoots, mushrooms, chestnuts, and add to
bowl, along with glutinous rice, lotus seeds, soy sauce and sherry. Mix
well.
5. Stuff chicken with mixture and sew up securely or skewer. Wrap bird in
cheesecloth (to help hold its shape) and place in a pan with water. Bring
to a boil. Then simmer, covered, 30 minutes.
6. Drain chicken. Blot dry with paper toweling, then sprinkle lightly with
cornstarch.
7. Heat oil until nearly smoking. Gently lower in bird, using a wire basket
or large, long-handled Chinese strainer. Deep-fry, basting and turning,
until golden. Drain on paper toweling and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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