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Szechwan Chicken (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 159 00
SZECHWAN CHICKEN (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
311 cal
12 g
40 g
10 g
119 mg
751 mg
26 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
WATER
4-2/3 lbs
2 qts 1 cup
CHICKEN BROTH
1 qts
2-1/8 lbs
1 qts
VINEGAR,DISTILLED
SOY SAUCE
1-7/8 lbs
3 cup
1-5/8 lbs
3 cup
CATSUP
SUGAR,GRANULATED
1-3/4 lbs
1 qts
PEPPER,RED,CRUSHED
2/3 oz
1/2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
WATER,COLD
1-1/3 lbs
2-1/2 cup
CORNSTARCH
5-1/8 oz
1-1/8 cup
Method
1 Wash chicken thoroughly under cold water. Drain well. Remove excess fat. Place chicken in roasting pans.
2 Combine water, chicken broth, vinegar, soy sauce, catsup, sugar and red pepper in a steam-jacketed kettle or stockpot. Bring to a
boil. Cover; reduce heat; simmer 5 minutes.
3 Pour 8-1/2 cups marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes,
turning once.
4 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 7.
5 Place chicken, meat side up, on lightly sprayed sheet pans.
6 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Transfer chicken to steam table pans.
7 Bring remaining marinade to a boil.
8 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to marinade; bring to a boil. Cover; reduce heat;
simmer 3 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must register 165 F. or higher for
15 seconds.
9 Pour 5-3/4 cups sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.



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Szechwan Chicken (8 PC)

Yield: 100 Portion: 2 Pieces
Calories: 311 cal
Carbohydrates: 12 g
Protein: 40 g
Fat: 10 g
Cholesterol: 119 mg
Sodium: 751 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
WATER 4-2/3 lbs 2 qts 1 cup
CHICKEN BROTH 1 qts
VINEGAR,DISTILLED 2-1/8 lbs 1 qts
SOY SAUCE 1-7/8 lbs 3 cup
CATSUP 1-5/8 lbs 3 cup
SUGAR,GRANULATED 1-3/4 lbs 1 qts
PEPPER,RED,CRUSHED 2/3 oz 1/2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
WATER,COLD 1-1/3 lbs 2-1/2 cup
CORNSTARCH 5-1/8 oz 1-1/8 cup

Method:
1 Wash chicken thoroughly under cold water. Drain well. Remove excess fat. Place chicken in roasting pans.
2 Combine water, chicken broth, vinegar, soy sauce, catsup, sugar and red pepper in a steam-jacketed kettle or stockpot. Bring to a
boil. Cover; reduce heat; simmer 5 minutes.
3 Pour 8-1/2 cups marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes,
turning once.
4 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 7.
5 Place chicken, meat side up, on lightly sprayed sheet pans.
6 Using a convection oven, bake 40 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Transfer chicken to steam table pans.
7 Bring remaining marinade to a boil.
8 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to marinade; bring to a boil. Cover; reduce heat;
simmer 3 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must register 165 F. or higher for
15 seconds.
9 Pour 5-3/4 cups sauce evenly over chicken in each pan. 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.

https://theodora.com/recipies/meat_fish_and_poultry/szechwan_chicken_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence