Chicken Chow Mein 2
INGREDIENTS:
1 1/2 ga WATER
18 1/8 lb -
8 lb CELERY FRESH
6 lb CABBAGE WHITE FRESH
12 lb ONIONS DRY
6 1/2 lb BEANS SPROUTS #10
1 lb STARCH EDIBLE CORN
4 1/2 lb NOODLE CHOW MEIN #10
1/2 c CAKE MIX YELLOW #10
3/4 c SOUP GRAVY BASE CHICKEN
3 c SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
2 tb GINGER GROUND
2 c SOY SAUCE
1 1/2 ga WATER
18 1/8 lb -
8 lb CELERY FRESH
6 lb CABBAGE WHITE FRESH
12 lb ONIONS DRY
6 1/2 lb BEANS SPROUTS #10
1 lb STARCH EDIBLE CORN
4 1/2 lb NOODLE CHOW MEIN #10
1/2 c CAKE MIX YELLOW #10
3/4 c SOUP GRAVY BASE CHICKEN
3 c SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
2 tb GINGER GROUND
2 c SOY SAUCE
1. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.
2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK (SEE RECIPE NO. A-12). ADD SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" PIECES; ADD TO VEGETABLES AND STOCK. COVER; SIMMER 10 MINUTES.
3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP 4.
4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.
5. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED.
6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
7. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES.
NOTE: 1. IN STEP 1: 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES. 7 LB 8 OZ FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.
NOTE: 2. IN STEP 1, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
NOTE: 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.
NOTE: 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 5. CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO. E-5) OMIT STEP 7.
Recipe Number: L16001
SERVING SIZE: 1 CUP
2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK (SEE RECIPE NO. A-12). ADD SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" PIECES; ADD TO VEGETABLES AND STOCK. COVER; SIMMER 10 MINUTES.
3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP 4.
4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.
5. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED.
6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
7. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES.
NOTE: 1. IN STEP 1: 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES. 7 LB 8 OZ FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.
NOTE: 2. IN STEP 1, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
NOTE: 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.
NOTE: 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 5. CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO. E-5) OMIT STEP 7.
Recipe Number: L16001
SERVING SIZE: 1 CUP