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Receta Chicken Chow Mein (Chicken Soup Base)

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Raciónes: 12

Ingredientes

Cost per serving $5.65 view details

Direcciones

  1. 1. Saute/fry ONIONS, CELERY AND CABBAGE IN SHORTENING Or possibly SALAD OIL 5 Min.
  2. 2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK
  3. (SEE RECIPE NO. A-12). Add in SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" Pcs; Add in TO VEGETABLES AND STOCK. COVER; SIMMER 10 Min.
  4. 3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP
  5. 4.
  6. 4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; Add in GINGER, PEPPER, SOY SAUCE AND MOLASSES.
  7. 5. Add in LIQUID Mix SLOWLY TO Warm MEAT Mix, STIRRING CONSTANTLY. COOK 5 TO 8 Min Or possibly Till THICKENED.
  8. 6. Add in BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
  9. 7. SERVE 1 C. (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 C. NOODLES.
  10. NOTE:
  11. 1. IN STEP 1: 13 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY Pcs.
  12. 7 LB 8 Ounce FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.
  13. NOTE:
  14. 2. IN STEP 1, 1 LB 8 Ounce (2 Quart) DEHYDRATED ONIONS MAY BE USED.
  15. NOTE:
  16. 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.
  17. NOTE:
  18. 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  19. NOTE:
  20. 5. CHICKEN CHOW MEIN MAY BE SERVED OVER Warm RICE (SEE RECIPE NO. E-5) OMIT STEP 7.
  21. SERVING SIZE: 1 C.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1853g
Recipe makes 12 servings
Calories 1744  
Calories from Fat 914 52%
Total Fat 106.29g 133%
Saturated Fat 20.01g 80%
Trans Fat 17.13g  
Cholesterol 0mg 0%
Sodium 3506mg 146%
Potassium 2291mg 65%
Total Carbs 180.91g 48%
Dietary Fiber 27.5g 92%
Sugars 39.38g 26%
Protein 33.62g 54%
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