Source: U.S. Department of Defence
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Chinese Five-Spice Chicken (8 PC)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 153 00
CHINESE FIVE-SPICE CHICKEN (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
273 cal
2g
40 g
10 g
119 mg
760 mg
31 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
SOY SAUCE
2-1/2 lbs
1 qts
ONIONS,FRESH,CHOPPED
1-7/8 lbs
1 qts 1-3/8 cup
2-1/8 lbs
2 oz
1/2 cup 2-2/3 tbsp
GINGER,GROUND
CINNAMON,GROUND
1 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
5/8 oz
2 tbsp
FENNEL,GROUND
1/2 oz
2-1/3 tbsp
CLOVES,GROUND
1/4 oz
1 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
Method
1 Wash chicken thoroughly under cold running water. Drain well; remove excess fat. Place chicken in roasting pans.
2 Combine soy sauce, onions, ginger; cinnamon, garlic powder, fennel, cloves, and pepper; mix well. Pour 3-1/2 cups marinade over
chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once.
3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5.
4 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with reserved marinade. Discard
remaining marinade. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2 Pieces |
| Calories: | 273 cal |
| Carbohydrates: | 2g |
| Protein: | 40 g |
| Fat: | 10 g |
| Cholesterol: | 119 mg |
| Sodium: | 760 mg |
| Calcium: | 31 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PC CUT, SKIN REMOVED | 82 lbs | ||
| SOY SAUCE | 2-1/2 lbs | 1 qts | |
| ONIONS,FRESH,CHOPPED | 1-7/8 lbs | 1 qts 1-3/8 cup | 2-1/8 lbs |
| GINGER,GROUND | 2 oz | 1/2 cup 2-2/3 tbsp | |
| CINNAMON,GROUND | 1 oz | 1/4 cup 1/3 tbsp | |
| GARLIC POWDER | 5/8 oz | 2 tbsp | |
| FENNEL,GROUND | 1/2 oz | 2-1/3 tbsp | |
| CLOVES,GROUND | 1/4 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| COOKING SPRAY,NONSTICK | 2-1/8 oz | 1/4 cup 2/3 tbsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well; remove excess fat. Place chicken in roasting pans. 2 Combine soy sauce, onions, ginger; cinnamon, garlic powder, fennel, cloves, and pepper; mix well. Pour 3-1/2 cups marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes, turning once. 3 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 5. 4 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray. 5 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Baste chicken with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes, for a total of 40 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
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