Name: Steeped Chicken with Spicy Sauce
Ingredients: 3 lb Chicken; (up to 3-1/2); 3 Whole scallions; cut into 2-inch pieces; 3 sl Ginger; 1 ts Salt; 1 tb Peanut oil; 2 ts Finely chopped garlic; 2 tb Finely chopped whole scallions; 2 ts Chili bean sauce; ("Szechuan sauce"); 2 tb Chicken stock; (reconstituted from a bouillion cube is fine); 1 ts White rice vinegar; (regular white vinegar is fine, too); 1 ts Sugar; White pepper to taste; (I like Szechuan "flower" peppercorns ground instead); 1/2 ts Salt; 1/4 c Chopped coriander leaves

The judgment executed on Christ puts to death any thought that God could otherwise forgive sin. Unless there was no other way for us to be redeemed, the cross makes no sense… If there was any way to save the world other than by Jesus’ death on the cross, then His death was unnecessary and foolish. Would not a viable alternative make a mockery of Jesus’ own agonized words in the Garden of Gethsemane: “My Father, if it is possible, may this cup be taken from me” (Matt. 26:39)? The cup was not removed, for there was no other way.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese		4	To 6

INGREDIENTS

3	lb	Chicken; (up to 3-1/2)
3		Whole scallions; cut into 2-inch pieces
3	sl	Ginger
1	ts	Salt
1	tb	Peanut oil
2	ts	Finely chopped garlic
2	tb	Finely chopped whole scallions
2	ts	Chili bean sauce; ("Szechuan sauce")
2	tb	Chicken stock; (reconstituted from a bouillion cube is fine)
1	ts	White rice vinegar; (regular white vinegar is fine, too)
1	ts	Sugar
		White pepper to taste; (I like Szechuan "flower" peppercorns ground instead)
1/2	ts	Salt
1/4	c	Chopped coriander leaves

INSTRUCTIONS

SAUCE
GARNISH
The best Chinese chicken salad I've had is a variation on the one in
Kenneth Hom's cookbook, Fragrant Harbor Taste. (The book is out of print in
the US but a used book dealer can find one easily if anyone is interested.)
I am not as observant as many on the list; the chili sauce, although
vegetarian, may present a problem. Is there a kosher brand or equivalent?
Combine chicken, scallions, ginger, salt and enough water to cover in a
large pot. Bring to a boil and then reduce to a simmer for 20-30 minutes.
Turn the chicken once or twice during cooking time. Turn the heat off,
cover, and let the chicken rest in the liquid until cooled.
Heat a wok or skillet until hot. Add the oil, and when it is hot, add the
garlic, scallions and chili bean sauce and stir-fry 20 seconds (until the
fragrance is released.) Add the rest of the sauce ingredients and simmer
for 5 minutes. Set aside and allow the sauce to cool.
Skin the chicken and remove all the meat from the bones. Shred the meat and
arrange on a serving platter. Pour the sauce over the meat and serve,
garnished with chopped coriander.
Posted to JEWISH-FOOD digest by "Donna A. Welton"
<dawelton@phoenix.Princeton.EDU> on 13 S, ep 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”