4 1/2 quarts cold water
2 2/3 cups soy sauce
1 1/2 ounces chicken base
1 tablespoon ground ginger
2 ounces minced fresh garlic
1/4 teaspoon red pepper, crushed
4 ounces sesame seed oil
7 ounces cornstarch
1/2 cup vegetable oil
1 teaspoon fresh ginger, thinly sliced
1 teaspoon minced garlic
6 pounds raw chicken, cut in strips
2 pounds water chestnuts, sliced, drained
1 pound fresh mushrooms, sliced
2 pounds chinese cabbage, 1-inch slices
24 ounces broccoli florets
6 ounces green onions, 1-inch slices
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
Servings: 50
1. Prepare sauce by blending together the liquids, spices, and cornstarch. Stir with a wire whip until well blended. Cook over medium heat until thick and translucent. Stir often during cooking. Keep hot (above 165°F). Save for later step.
2. Sauté ginger and garlic in hot oil for 2-3 minutes, until softened. Add chicken and cook until done, 165°F, stirring often during cooking.
3. Add water chestnuts and mushrooms to the cooked chicken. Stir-fry until mushrooms are softened. Add Chinese cabbage, broccoli, and onions. Stir-fry for an additional 2-3 minutes, until vegetables are barely tender.
4. Pour hot sauce reserved from earlier step over chicken-vegetable mixture.
5. Cook rice according to directions. Serve 4 oz chicken-vegetable mixture over 4 oz rice.
Servings: 50
2 2/3 cups soy sauce
1 1/2 ounces chicken base
1 tablespoon ground ginger
2 ounces minced fresh garlic
1/4 teaspoon red pepper, crushed
4 ounces sesame seed oil
7 ounces cornstarch
1/2 cup vegetable oil
1 teaspoon fresh ginger, thinly sliced
1 teaspoon minced garlic
6 pounds raw chicken, cut in strips
2 pounds water chestnuts, sliced, drained
1 pound fresh mushrooms, sliced
2 pounds chinese cabbage, 1-inch slices
24 ounces broccoli florets
6 ounces green onions, 1-inch slices
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons vegetable oil
Servings: 50
1. Prepare sauce by blending together the liquids, spices, and cornstarch. Stir with a wire whip until well blended. Cook over medium heat until thick and translucent. Stir often during cooking. Keep hot (above 165°F). Save for later step.
2. Sauté ginger and garlic in hot oil for 2-3 minutes, until softened. Add chicken and cook until done, 165°F, stirring often during cooking.
3. Add water chestnuts and mushrooms to the cooked chicken. Stir-fry until mushrooms are softened. Add Chinese cabbage, broccoli, and onions. Stir-fry for an additional 2-3 minutes, until vegetables are barely tender.
4. Pour hot sauce reserved from earlier step over chicken-vegetable mixture.
5. Cook rice according to directions. Serve 4 oz chicken-vegetable mixture over 4 oz rice.
Servings: 50
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