1 cup vegetable oil
3 ounces ginger root, sliced
3 ounces minced garlic
6 pounds chicken strips, raw (unbreaded)
24 ounces green onions, 1-inch lengths
56 ounces green peppers, 1-inch dice
56 ounces canned mushrooms, drained (reserve juice)
12 ounces canned water chestnuts, sliced, drained
2 quarts mushroom liquid plus water
1 ounce chicken base
1/4 cup soy sauce
6 ounces cornstarch
1 teaspoon cayenne pepper
1 pound cashew
2 ounces pimiento, chopped
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Heat oil in steam-jacketed kettle. Add ginger and garlic and cook until translucent. Remove garlic and discard.
2. Add chicken to hot oil. Stir fry to 165°F.
3. Add onion and pepper to chicken. Stir-fry 1-2 minutes.
4. Drain mushrooms and water chestnuts. Reserve mushroom liquid. Add mushrooms and water chestnuts to chicken-vegetable mixture. Stir-fry until hot, 1-2 minutes. Reserve for later step (keep hot, above 140°F).
5. Combine liquids, chicken base, cornstarch, and pepper. Mix until smooth. Cook sauce until thickened and clear.
6. Stir chicken mixture (reserved from earlier step), cashews, and pimento into sauce.
7. Cook rice according to directions. Serve 6 oz chicken over 4 oz rice.
3 ounces ginger root, sliced
3 ounces minced garlic
6 pounds chicken strips, raw (unbreaded)
24 ounces green onions, 1-inch lengths
56 ounces green peppers, 1-inch dice
56 ounces canned mushrooms, drained (reserve juice)
12 ounces canned water chestnuts, sliced, drained
2 quarts mushroom liquid plus water
1 ounce chicken base
1/4 cup soy sauce
6 ounces cornstarch
1 teaspoon cayenne pepper
1 pound cashew
2 ounces pimiento, chopped
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Heat oil in steam-jacketed kettle. Add ginger and garlic and cook until translucent. Remove garlic and discard.
2. Add chicken to hot oil. Stir fry to 165°F.
3. Add onion and pepper to chicken. Stir-fry 1-2 minutes.
4. Drain mushrooms and water chestnuts. Reserve mushroom liquid. Add mushrooms and water chestnuts to chicken-vegetable mixture. Stir-fry until hot, 1-2 minutes. Reserve for later step (keep hot, above 140°F).
5. Combine liquids, chicken base, cornstarch, and pepper. Mix until smooth. Cook sauce until thickened and clear.
6. Stir chicken mixture (reserved from earlier step), cashews, and pimento into sauce.
7. Cook rice according to directions. Serve 6 oz chicken over 4 oz rice.
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