Pineapple Chicken L.Meat, Fish, and Poultry No.157
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|Yield: 100 Portions Each Portion: 2 Pieces|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 365 'F. Deep Fat; 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 1. Wash chicken pieces thoroughly |
|oiler, Quartered | | | under cold running water. |
|Monosodium Glutamate| | 2.00 Tbsp| Drain well. |
| | | | 2. Sprinkle outside of chicken |
| | | | with monosodium glutamate. |
|--------------------|----------|----------|-----------------------------------|
|Soy Sauce | | 1.50 Cup | 3. Combine soy sauce, salt, and |
|Salt | 5OZ| 0.50 Cup | sugar; brush on chicken. |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 12OZ| 2.75 Qrt | 4. Dredge chicken pieces in |
| | | | flour; shake off excess. |
| | | | 5. Fry in deep fat 5 minutes. |
| | | | 6. Place chicken, skin side up, |
| | | | in pans. |
|--------------------|----------|----------|-----------------------------------|
|Soy Sauce | | 1.00 Cup | 7. Combine soy sauce and pine- |
|Pineapple, Canned | 6LB 12OZ| 3.00 Qrt | apple; spread about 1 1/2 qt |
| | | | over top of chicken in each |
| | | | pan. Cover pans. |
| | | | 8. Bake 1 1/4 hours or until |
| | | | chicken is tender. |
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NOTE: 1. In Step 1, 72 lb chicken, broiler-fryer, whole (cut into
quarters or eighths) or 72 lb chicken, broiler-fryer,
quartered may be used.
2. Other sizes and types of pans may be used. See Recipe A-25.