Week 12: Jonathan & Rosalind Goforth
Character Traits: Prayerfulness, Perseverance, Trusting God, Faith/Faithfulness
Jonathan Goforth gave his life to Christ at the age of 18 and was instantly called to ministry. For nine years he read missionary biographies, studied the Bible, and saved up enough money to attend Knox College. While there, his simple country ways and passion were mocked at first, but his deep faith and dedication to evangelism eventually won over his classmates. Within a short time, Goforth became one of the most respected students on campus. Goforth’s enthusiasm was not confined to the school however, and he was known to often preach in Toronto’s slums and jails.
After graduation, the Canadian Presbyterian church appointed Goforth to be their first missionary to China. That autumn, Goforth married his wife Rosalind and was ordained. Next step—China! Though learning the language was tough, Jonathan shared the gospel as soon as he could, using the words of Scripture rather than relying on eloquence. His heartfelt message of “Christ crucified” touched many, leading countless converts to confessions of faith.
The Goforths served in China for 46 years, welcoming thousands into their home to hear the good news. Jonathan once said, “My only secret in getting to the heart of big sinners is to show them their need and tell them of a Saviour abundantly able to save.” His life helped spark revival across China, leaving a lasting legacy of faith.
"In all things seek to know God's Will and when known obey at any cost.”
―Jonathan Goforth
“It is true that there is nothing too great for God's power; and it is just as true that there is nothing too small for His love.”
—Rosalind Goforth
Image credit: Greg Gordon, Public domain, via Wikimedia CommonsMemory Verse: +25 points
“They shall abundantly utter the memory of thy great goodness, and shall sing of thy righteousness.”
Easy Recipe from the country of China (Northern region) +50 points: Pineapple Chicken
Recipe credits (adapted from): https://omnivorescookbook.com/pineapple-chicken/#recipe by Maggie ZHU
Ingredients:
Chicken
1 lb chicken thighs (or breast), cut into 1” pieces
½ teaspoon salt
1 Tbsp. dry sherry (can substitute white apple juice or rice vinegar)
Sauce
¾ cup pineapple juice
2 Tbsps soy sauce
2 Tbsps rice vinegar
1 Tbsp brown sugar
1 Tbsp cornstarch
Stir Fry:
⅓ cup cornstarch
4 Tbsps peanut oil
1 cup pineapple slices, cut into 1” chunks
1 bell pepper, cut into 1” pieces
1 Tbsp minced ginger
Instructions:
Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved and set aside.
When you’re ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesn’t have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
Serve hot as a main with steamed rice.
