Title: Chicken Chow Mein
Categories:
Yield: 100 Servings

50 lb CHICKEN;WHOLE FZ
3/8 lb SALT TABLE 5LB
1 1/2 lb SHORTENING; 3LB
12 lb ONIONS DRY
1/2 lb CELERY FRESH
3/8 lb CABBAGE WHITE FRESH
6 1/2 lb BEANS SPROUTS #10
1 lb STARCH EDIBLE CORN
1/16 lb GINGER GROUND
3/8 lb PEPPER BLACK 1 LB CN
1 lb SOY SAUCE
4 1/2 lb NOODLE CHOW MEIN #10

1. WASH CHICKEN THROUGHLY INSIDE AND OUT UNDER COLD RUNNING WATER. DRAIN
WELL. REMOVE EXCESS FAT.

2. PLACE CHICKEN IN STEAM-JACKETED KETTLE OR STOCK POT; COVER WITH WATER
ADD SALT AND BAY LEAVES. BRING TO 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 AND SKIN; CUT INTO 1 INCH PIESES. SET ASIDE
FOR USE IN STEP 6.

5. SAUTE ONIONS, CELERY, AND CABBAGE IN SHORTING OR SALAD OIL 5 MIN.

6. ADD CHICKEN AND SAUTEED VEGETABLES TO STOCK; SIMMER 10 MINUTES.

7. DRAIN BEAN SPROUTS; SET ASIDE 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 SPROYTS; MIX WELL; BRING TO A SIMMER.

11. SERVE 1 CUP (2-NO. 8 SCOOPS) CHOW MEIN OVER 1/3 CUP NOODLES.
Recipe Number: L16011

SERVING SIZE: 2 SLICES (

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.