Chinese five - spice chic

100 Servings

Ingredients

Quantity Ingredient
65 pounds CHICKEN;WHOLE FZ
2 tablespoons GARLIC DEHY GRA
2⅛ pounds ONIONS DRY
¼ cup CINNAMON GROUND 1 LB CN
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoons CLOVES GROUND
½ cup GINGER GROUND
3¼ quart SOY SAUCE

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR OVER CHICKEN. MARINATE 30 MINUTES, TURINING FREQUENTLY. DRAIN.

3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.

4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH PAN.

5. BAKE 1 HOUR OR UNTIL DONE (180 F.).

NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY BE USED.

NOTE: 2. IN STEP 1, 2 LB 6 OZ ONIONS A.P. WILL YIELD 2 LB 2 OZ CHOPPED ONIONS.

NOTE: 3. IN STEP 1, 2⅔ OZ (½ CUP (24 CLOVES-3 OZ A.P.)) DRY, MINCED GARLIC MAY BE USED.

NOTE: 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES OR UNTIL DONE (180 F.)

Recipe Number: L19000

SERVING SIZE: 2 PIECES (

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

Downloaded from Glen's MM Recipe Archive, .

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