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Chicken Chow Mein (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 160 00
CHICKEN CHOW MEIN (COOKED DICED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
230 cal
14 g
28 g
7g
73 mg
1762 mg
68 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
14-2/3 oz
3-1/4 cup
WATER,COLD
4-1/8 lbs
2 qts
CHICKEN,COOKED,DICED
18 lbs
BEAN SPROUTS,CANNED,DRAINED
3-1/3 lbs
1 gal 2 qts
Method
1 Combine chicken broth, onions, celery, cabbage, 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 Stir chicken and bean sprouts gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds.
4 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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Chicken Chow Mein (Cooked Diced)

Yield: 100 Portion: 1 Cup
Calories: 230 cal
Carbohydrates: 14 g
Protein: 28 g
Fat: 7g
Cholesterol: 73 mg
Sodium: 1762 mg
Calcium: 68 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 14-2/3 oz 3-1/4 cup
WATER,COLD 4-1/8 lbs 2 qts
CHICKEN,COOKED,DICED 18 lbs
BEAN SPROUTS,CANNED,DRAINED 3-1/3 lbs 1 gal 2 qts

Method:
1 Combine chicken broth, onions, celery, cabbage, 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 Stir chicken and bean sprouts gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds.
4 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.

https://theodora.com/recipies/meat_fish_and_poultry/chicken_chow_mein_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence