CHINESE FIVE-SPICE CHICKEN (8 PC)

Ingredients

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
SOY SAUCE 2-1/2 lbs 1 qts
ONIONS,FRESH,CHOPPED 1-7/8 lbs 1 qts 1-3/8 cup 2-1/8 lbs
GINGER,GROUND 2 oz 1/2 cup 2-2/3 tbsp
CINNAMON,GROUND 1 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
FENNEL,GROUND 1/2 oz 2-1/3 tbsp
CLOVES,GROUND 1/4 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp

Method

1 Wash chicken thoroughly under cold running water. Drain well; remove excess fat. Place chicken in roasting pans.
2 Combine soy sauce, onions, ginger; cinnamon, garlic powder, fennel, cloves, and pepper; mix well. Pour 3-1/2 cups marinade over
chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with reserved marinade. Discard
remaining marinade. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
273 cal 2 g 40 g 10 g 119 mg 760 mg 31 mg

Portion

2 Pieces

Yield

100


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