Chicken Chow Mein L.Meat, Fish, and Poultry No.160
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 45LB | | 1. Wash chicken thoroughly inside |
|oiler, Whole | | | and out under cold running |
|Cold Water | | 6.00 Gal | water. Drain well. |
|Salt | 6OZ| 9.00 Tbsp| 2. Place chicken in steam-jacket- |
|Bay Leaves | | 9.00 EA | ed kettle, cover with water; |
|Monosodium Glutamate| 1OZ| 2.67 Tbsp| add salt, bay leaves, monosod- |
| | | | ium glutamate...CONTINUED |
| | | | 3. Bring to a boil; reduce heat; |
| | | | simmer 1 hour or until tender. |
| | | | 4. Remove chicken; strain; |
| | | | reserve stock for use in Step |
| | | | 6. |
| | | | 5. Remove meat from bones; cut |
| | | | into 1-inch pieces. Set aside |
| | | | for use in Step 6. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 8OZ| 3.00 Cup | 5. Saute onions, celery, and |
|ed | | | cabbage in shortening or |
|Dehydrated Onions | 12LB | 3.00 Gal | salad oil for 5 minutes. |
|Celery | 8LB | 2.00 Gal | 6. Add chicken to sauteed |
|Cabbage | 6LB | 2.50 Gal | vegetables to stock; cover; |
|Stock, Beef or Chick| | 1.50 Gal | simmer 10 minutes. |
|en | | | |
|--------------------|----------|----------|-----------------------------------|
|Bean Sprouts | 6LB 8OZ| 3.00 Qrt | 7. Drain bean sprouts; set aside |
| | | | for use in Step 10. Reserve |
| | | | liquid for use in Step 8. |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 1LB | 3.25 Cup | 8. Combine reserved bean sprout |
|Salt | 2OZ| 3.00 Tbsp| liquid with cornstarch to make |
|Ginger, Ground | | 2.00 Tbsp| a smooth paste; add salt, |
|Pepper, Black, Groun| | 2.00 Tspn| ginger, pepper, soy sauce, |
|d | | | and molasses. |
|Soy Sauce | | 2.00 Cup | 9. Add mixture slowly to hot meat |
|Molasses | | 0.50 Cup | mixture, stirring constantly. |
| | | | Cook 5 to 8 minutes or until |
| | | | thickened. |
| | | |10. Add bean sprouts; mix well; |
| | | | bring to a simmer. |
|--------------------|----------|----------|-----------------------------------|
|Noodles, Chow Mein | 4LB 8OZ| |11. Serve 1 cup chow mein over |
| | | | 1/3 cup noodles. |
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NOTE: 1. In Step 5: 15 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.
2. In Step 5: 7 lb 8 oz fresh cabbage A.P. will yield 6 lb
cabbage coarsely cut.
3. In Step 5, 1 lb 8 oz (2 qt) dehydrated onions may be used.
See Recipe A-11.
4. In Step 7, 6-No. 303 cn canned bean sprouts may be used.
VARIATION
1. CHICKEN CHOW MEIN (CHICKEN, CANNED): Omit Steps 1 thru 4.
Follow Step 5. In Step 6, use 6 oz (3/4 cup) Soup and Gravy
base, chicken, combined with 1 1/2 gal water for chicken
stock. See Recipe Card A-12. Add sauteed vegetables to
stock. CONTINUED.
2. CHICKEN CHOW MEIN (CHICKEN, CANNED): CONTINUED: Use 18 lb 2
oz (10-29 oz cn) canned chicken; dice into 1-inch pieces;
add to vegetables and stock. Cover; simmer 10 minutes.
Follow Step 7. In Step 8, omit salt; season to taste.
Follow Steps 9 thru 11.
3. TURKEY CHOW MEIN (TURKEY, CANNED): Omit Steps 1 thru 4.
Follow STep 5. In Step 6, use 6 oz (3/4 cup) Soup and Gravy
base, chicken, combined with 1 1/2 gal water for chicken
stock. See Recipe Card A-12. Add sauteed vegetables to
stock. CONTINUED.
4. TURKEY CHOW MEIN (TURKEY, CANNED): CONTINUED: Use 18 lb 2 oz
(10-29 oz cn) canned turkey; dice into 1-inch pieces; add to
vegetables and stock. Cover; simmer 10 minutes. Follow Step
7. In Step 8, omit salt; season to taste. Follow Steps 9
thru 11.
5. TURKEY CHOW MEIN (TURKEY, BONELESS, FROZEN, COOKED): Omit
Steps 1 thru 4. Follow Step 5. In Step 6, use 6 oz (3/4 cup)
Soup and Gravy base, chicken, combined with 1 1/2 gal water
for stock. See Recipe Card A-12. Add Sauteed vegetables to
stock.
6. TURKEY CHOW MEIN (TURKEY, BONELESS, FROZEN, COOKED):
CONTINUED:Add 20 lb thawed, boneless, frozen, cooked turkey;
dice into 1-inch pieces. Cover; simmer 10 minutes. Follow
Step 7. In Step 8, omit salt; season to taste. Follow Steps
9 thru 11.
7. TURKEY CHOW MEIN (TURKEY, BONELESS, FROZEN, RAW): In Step 1,
use 26 lb boneless, frozen, raw turkey. In Step 2, decrease
salt to 3 oz (4 2/3 tbsp); simmer 3 to 4 hours or until
tender. Follow Steps 3 thru 11.
8. TURKEY CHOW MEIN (TURKEY, FROZEN, READY-TO-COOK): In Step 1,
use 45 lb turkey, RTC. In Step 2, simmer 3 to 4 hours or
until tender. Follow Steps 3 thru 11.