| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
100 |
Servings |
INGREDIENTS
| 65 |
lb |
CHICKEN;WHOLE FZ |
| 2 |
tb |
GARLIC DEHY GRA |
| 2 1/8 |
lb |
ONIONS DRY |
| 1/4 |
c |
CINNAMON GROUND 1 LB CN |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
CLOVES GROUND |
| 1/2 |
c |
GINGER GROUND |
| 3 1/4 |
qt |
SOY SAUCE |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR
OVER CHICKEN. MARINATE 30 MINUTES, TURINING FREQUENTLY. DRAIN.
3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.
4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH
PAN.
5. BAKE 1 HOUR OR UNTIL DONE (180 F.).
NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO
QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY
BE USED.
NOTE: 2. IN STEP 1, 2 LB 6 OZ ONIONS A.P. WILL YIELD 2 LB 2 OZ CHOPPED
ONIONS.
NOTE: 3. IN STEP 1, 2 2/3 OZ (1/2 CUP (24 CLOVES-3 OZ A.P.)) DRY,
MINCED GARLIC MAY BE USED.
NOTE: 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30
MINUTES OR UNTIL DONE (180 F.)
Recipe Number: L19000
SERVING SIZE: 2 PIECES (
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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