Source: U.S. Department of Defence
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Sweet and Sour Chicken (Cooked Diced)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 079 02
SWEET AND SOUR CHICKEN (COOKED DICED)
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
420 cal
68 g
25 g
6g
73 mg
398 mg
35 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
20-7/8 lbs
2 gal 1-1/2 qts
RESERVED LIQUID
16-3/4 lbs
2 gal
SUGAR,GRANULATED
8-7/8 lbs
1 gal 1 qts
VINEGAR,DISTILLED
6-3/4 lbs
3 qts 1 cup
SOY SAUCE
1-1/4 lbs
2 cup
1-1/2 oz
1/2 cup
GINGER,GROUND
PEPPERS,GREEN,FRESH,JULIENNE
7-7/8 lbs
1 gal 2 qts
9-5/8 lbs
CORNSTARCH
2 lbs
1 qts 3 cup
WATER,COLD
6-1/4 lbs
3 qts
CHICKEN,COOKED,DICED
18 lbs
Method
1 Drain pineapple.
2 Combine reserved pineapple juice, sugar, vinegar, soy sauce and ginger in steam-jacketed kettle or stockpot. Bring to a boil.
Cover; reduce heat; simmer 5 minutes.
3 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring
constantly.
4 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce
heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir chicken gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
6 Pour sweet and sour chicken into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 8 Ounces |
| Calories: | 420 cal |
| Carbohydrates: | 68 g |
| Protein: | 25 g |
| Fat: | 6g |
| Cholesterol: | 73 mg |
| Sodium: | 398 mg |
| Calcium: | 35 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS | 20-7/8 lbs | 2 gal 1-1/2 qts | |
| RESERVED LIQUID | 16-3/4 lbs | 2 gal | |
| SUGAR,GRANULATED | 8-7/8 lbs | 1 gal 1 qts | |
| VINEGAR,DISTILLED | 6-3/4 lbs | 3 qts 1 cup | |
| SOY SAUCE | 1-1/4 lbs | 2 cup | |
| GINGER,GROUND | 1-1/2 oz | 1/2 cup | |
| PEPPERS,GREEN,FRESH,JULIENNE | 7-7/8 lbs | 1 gal 2 qts | 9-5/8 lbs |
| CORNSTARCH | 2 lbs | 1 qts 3 cup | |
| WATER,COLD | 6-1/4 lbs | 3 qts | |
| CHICKEN,COOKED,DICED | 18 lbs |
| Method: | |
|
1 Drain pineapple. 2 Combine reserved pineapple juice, sugar, vinegar, soy sauce and ginger in steam-jacketed kettle or stockpot. Bring to a boil. Cover; reduce heat; simmer 5 minutes. 3 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring constantly. 4 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking. 5 Stir chicken gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 6 Pour sweet and sour chicken into ungreased steam table pans. CCP: 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