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Title: Chicken Chow Mein Categories: Yield: 100 Servings 6 ga WATER 1 1/2 ga STOCK; CHICKEN 50 lb CHICKEN;WHOLE FZ 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 3 c SHORTENING; 3LB 2 ts PEPPER BLACK 1 LB CN 9 BAY LEAVES 2 tb GINGER GROUND 2 c SOY SAUCE 9 tb SALT TABLE 5LB 1. WASH CHICKEN THOROUGHLY INSIDE AND OUT UNDER COLD RUNNING WATER. DRAIN WELL. 2. PLACE CHICKEN IN STEAM-JACKETED KETTLE; COVER WITH WATER; ADD SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL DONE (180 F.). 3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 6. 4. REMOVE MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6. 5. SAUTE ONIONS, CELERY AND CABBBAGE IN SHORTENING OR SALAD OIL 5 MINUTES. 6. ADD CHICKEN AND SAUTEED VEGETABLES TO STOCK; COVER; SIMMER 10 MINTUES. 7. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 10. RESERVE LIQUID FOR USE IN STEP 8. 8. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES. 9. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY. COOK 5 TO 8 MINUTES OR UNTIL THICKENED. 10. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER. 11. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES. NOTE: 1. IN STEP 5: 13 LB 5 OZ DRYONIONS 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 5, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. IN STEP 7, 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 11. Recipe Number: L16000 SERVING SIZE: 1 CUP (9 1 From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |