Frank's Recipes! Chicken Chow Mein for 100

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Chicken Chow Mein for 100

Servings: 100 Portions
Portions: 1 Cup Each

45 lb. chicken, broiler-fryer, whole, thawed
6 gallon water
9 tablespoon (6 oz) salt
9 bay leaves
3 cups (1 lb 8 oz) shortening, melted or salad oil
3 gallon (12 lb) onions, dry, sliced (1/2-inch)
2 gallon (8 lb) celery, fresh, 1-inch pieces cut diagonally
2 1/2 gallon cabbage, fresh, coarsely cut
1 1/2 gallon stock, chicken
3 quart (6 lb 8 oz or 1-No. 10 can) bean sprouts, canned
3 1/4 cups (1 lb) starch, corn
3 tablespoon (2 oz) salt
2 tablespoon ginger, ground
2 teaspoon pepper, black
2 cups soy sauce
1/2 cup molasses
4 lb 8 oz (3-No. 10 can) noodles, chow mein

Wash chicken thoroughly inside and out under cold running water. Drain well. Place
chicken in steam-jacketed kettle, cover with water; add 9 tablespoon salt, and bay leaves.
Bring to a boil; reduce heat; simmer one hour or until tender. Remove chicken; strain;
reserve stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.

Saute onions, celery, and cabbage in shortening or salad oil for 5 minutes. Add chicken
and sauteed vegetables to stock; cover; simmer 10 minutes. Drain bean sprouts; set
aside. Reserve liquid; set aside. Combine reserved bean sprout liquid with cornstarch to
make a smooth paste; add 3 tablespoon salt, ginger, pepper, soy sauce, and molasses. Add
liquid mixture slowly to hot meat mixture, stirring constantly. Cook 5 to 8 minutes or
until thickened. Add bean sprouts; mix well; bring to a simmer. Serve 1 cup chow mein
over 1/3 cup noodles.

NOTE:
In Step 5: 13 lb 5 oz dry onions AP. will yield 12 lb sliced onions.

11 lb fresh celery A.P. will yield 8 lb celry pieces.

7 lb 8 oz fresh cabbage A.P. will yield 6 lb cabbage coarsely cut.

6-No. 303 can canned bean sprouts may be used.