Chicken chow mein (chicke

100 Servings

Ingredients

Quantity Ingredient
1½ gallon WATER
8 pounds CELERY FRESH
6 pounds CABBAGE WHITE FRESH
12 pounds ONIONS DRY
6½ pounds BEANS SPROUTS #10
1 pounds STARCH EDIBLE CORN
4½ pounds NOODLE CHOW MEIN #10
½ cup CAKE MIX YELLOW #10
¾ cup SOUP GRAVY BASE CHICKEN
3 cups SHORTENING; 3LB
2 teaspoons PEPPER BLACK 1 LB CN
2 tablespoons GINGER GROUND
2 cups SOY SAUCE

Directions

18⅛ lb -

1. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.

2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK (SEE RECIPE NO. A-12). ADD SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" PIECES; ADD TO VEGETABLES AND STOCK. COVER; SIMMER 10 MINUTES.

3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE

IN STEP 4.

4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.

5. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY.

COOK

5 TO 8 MINUTES OR UNTIL THICKENED.

6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.

7. SERVE 1 CUP (2-NO. 8 SCOOP) CHOW MEIN OVER ⅓ CUP NOODLES.

NOTE: 1. IN STEP 1: 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES. 7 LB 8 OZ FRES

CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.

NOTE: 2. IN STEP 1, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.

NOTE: 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 5. CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO.

E-5)

OMIT STEP 7.

Recipe Number: L16001

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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