CHICKEN CHOW MEIN (CANNED CHICKEN)

Ingredients

Ingredient Weight Measure Issue
CHICKEN BROTH 2 gal 2 qts
ONIONS,FRESH,SLICED 12-1/8 lbs 2 gal 4 qts 13-1/2 lbs
CELERY,FRESH,SLICED 9-1/2 lbs 2 gal 1 qts 13 lbs
CABBAGE,GREEN,FRESH,CHOPPED 4-1/8 lbs 1 gal 2-2/3 qts 5-1/8 lbs
SOY SAUCE 3-3/4 lbs 1 qts 2 cup
MOLASSES 5-3/4 oz 1/2 cup
GINGER,GROUND 3/8 oz 2 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
CORNSTARCH 1-1/8 lbs 1 qts
WATER,COLD 4-1/8 lbs 2 qts
CHICKEN,BONED,CANNED,PIECES 23-1/4 lbs 2 gal 1-1/8 qts
BEAN SPROUTS,CANNED,DRAINED 3-1/3 lbs 1 gal 2 qts

Method

1 Combine chicken broth, onions, celery, soy sauce, molasses, ginger, garlic powder and pepper in a steam jacketed kettle or
stockpot. Bring to a boil. Cover; reduce heat; simmer 8 to 10 minutes until vegetables are tender.
2 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot broth and vegetable mixture, stirring
constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking.
3 Cut chicken into 1-inch pieces.
4 Stir chicken and bean sprouts gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Temperature must reach
165 F. or higher for 15 seconds.
5 Pour 2-1/2 gal chicken chow mein into ungreased steam table pans. CCP: Hold for service at 140 F. or higher. Serve over
steamed rice. Optional: Top each serving with 1/3 cup chow mein noodles.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
235 cal 15 g 24 g 8 g 59 mg 2169 mg 69 mg

Portion

1 Cup

Yield

100


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