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Chicken Chow Mein (Canned Chicken)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 160 01
CHICKEN CHOW MEIN (CANNED CHICKEN)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
235 cal
15 g
24 g
8g
59 mg
2169 mg
69 mg
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
4-1/8 lbs
1 gal 2-2/3 qts
5-1/8 lbs
CABBAGE,GREEN,FRESH,CHOPPED
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
4-1/8 lbs
2 qts
WATER,COLD
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.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 235 cal |
| Carbohydrates: | 15 g |
| Protein: | 24 g |
| Fat: | 8g |
| Cholesterol: | 59 mg |
| Sodium: | 2169 mg |
| Calcium: | 69 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence