We give our hand to every man that loves the Lord Jesus Christ, be he what he may or who he may. The doctrine of election, like the great act of election itself, is intended to divide, not between Israel and Israel, but between Israel and the Egyptians, not between saint and saint, but between saints and children of the world. A man may be evidently of God’s chosen family, and yet though elected, may not believe in the doctrine of election. I hold that there are many savingly called, who do not believe in effectual calling, and that there are a great many who persevere to the end, who do not believe the doctrine of final perseverance. We do hope the hearts of many are a great deal better than their heads. We do not set their fallacies down to any willful opposition to the truth as it is in Jesus but simply to an error in their judgments, which we pray God to correct. We hope that if they think us mistaken too, they will reciprocate the same Christian courtesy; and when we meet around the cross, we hope that we shall ever feel that we are one in Christ Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	4	Servings

INGREDIENTS

1	lb	Boneless chicken breast (I actually like thighs in this; too), cubed
1/2	c	Whole Chinese hot dried red peppers; stemmed
1/2	c	Roasted peanuts
1	tb	Fresh ginger; crushed and minced
1	tb	Fresh garlic; crushed and minced
1 1/2	tb	Cornstarch
1	tb	Cold water
1	tb	Soy sauce
2	tb	Soy sauce
1	tb	Mirin (rice wine)
1	tb	Sesame oil
1	ts	Sugar
1	ts	Cornstarch
1	ts	White vinegar
		Peanut oil for frying
4		Scallions; sliced into rings
2		Fresh red -and-
2		Green hot "finger" chiles (e.g. long Thai); sliced into rings

INSTRUCTIONS

MARINADE
SAUCE
GARNISH
Date: Thu, 6 Jun 1996 13:09:00 -0400 (EDT)
From: Larry Hunter <hunter@intr.net>
About 15 years ago, the first restaurant with genuinely spicy food arrived
in lovely New Haven, CT (where I was going to college).  It was officially
called "Threshold", although we all called it "Threshold of Pain".  They
sold Schezwan food at 1 through 5 "alarms". When you ordered Kung Pao
chicken at 5 alarm (which I did often), there were more chiles than peanuts
in the dish. Unfortunately, the restaurant folded in less than a year.
Here's an attempt to recreate that 5 alarm recipe.  It needs to be scaled
up to restaurant portions, but it's not a difficult dish. You can reduce
the amount of dried chile to reduce the heat level to mainstream levels if
absolutely necessary.
Make the marinade: Mix all ingredients and stir to dissolve cornstarch. Add
chicken and marinate 30 minutes or longer.  Mix sauce and set aside.  Heat
a bit peanut oil in the wok until just shy of smoking. Add chicken and stir
fry until it is cooked and turns white. Remove and set aside. Add more oil
to the wok, and reheat until almost smoking. Stir fry red peppers until
they are crisp and start to turn black. Add ginger and garlic and stir fry
for about 10 seconds, stirring constantly. Add the sauce, stirring
constantly until slightly thickened. Add the chicken and stir until tyhe
chicken is heated through and the sauce is thick. Remove from heat and stir
in the peanuts.
Serve over white rice, garnished with chile and scallion slices.
CHILE-HEADS DIGEST V3 #007
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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