| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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