Recipe#747

Servings: YIELD: 100 Portions
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

45 lb. chicken, broiler-fryer, whole, thawed
6 gal. water
9 tbsp. (6 oz) salt
9 bay leaves
3 cups (1 lb 8 oz) shortening, melted or salad oil
3 gal. (12 lb) onions, dry, sliced (1/2-inch)
2 gal. (8 lb) celery, fresh, 1-inch pieces cut diagonally
2 1/2 gal. cabbage, fresh, coarsely cut
1 1/2 gal. stock, chicken
3 qt. (6 lb 8 oz or 1-No. 10 cn) bean sprouts, canned
3 1/4 cups (1 lb) starch, corn
3 tbsp. (2 oz) salt
2 tbsp. ginger, ground
2 tsp. pepper, black
2 cups soy sauce
1/2 cup molasses
4 lb 8 oz (3-No. 10 cn) noodles, chow mein

INSTRUCTIONS

Wash chicken thoroughly inside and out under cold running water. Drain well. Place chicken in steam-jacketed kettle, cover with water; add 9 tbsp salt, and bay leaves. Bring to a boil; reduce heat; simmer one hour or until tender. Remove chicken; strain; reserve stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.

Saute onions, celery, and cabbage in shortening or salad oil for 5 minutes. Add chicken and sauteed vegetables to stock; cover; simmer 10 minutes. Drain bean sprouts; set aside. Reserve liquid; set aside. Combine reserved bean sprout liquid with cornstarch to make a smooth paste; add 3 tbsp salt, ginger, pepper, soy sauce, and molasses. Add liquid mixture slowly to hot meat mixture, stirring constantly. Cook 5 to 8 minutes or until thickened. Add bean sprouts; mix well; bring to a simmer. Serve 1 cup chow mein over 1/3 cup noodles.

NOTE: 1. In Step 5: 13 lb 5 oz dry onions AP. will yield 12 lb sliced onions.
2. 11 lb fresh celery A.P. will yield 8 lb celry pieces.
3. 7 lb 8 oz fresh cabbage A.P. will yield 6 lb cabbage coarsely cut.
4. 6-No. 303 cn canned bean sprouts may be used.