This is a print preview of "Chicken Chow Mein (Chicken Soup Base)" recipe.

Chicken Chow Mein (Chicken Soup Base) Recipe
by Global Cookbook

Chicken Chow Mein (Chicken Soup Base)
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  Servings: 12

Ingredients

  • 1 1/2 gal WATER
  • 8 lb CELERY FRESH
  • 6 lb CABBAGE WHITE FRESH
  • 12 lb ONIONS DRY
  • 6 1/2 lb BEANS SPROUTS #10
  • 1 lb STARCH EDIBLE CORN
  • 4 1/2 lb NOODLE CHOW MEIN #10
  • 1/2 c. CAKE MIX YELLOW #10
  • 3/4 c. SOUP GRAVY BASE CHICKEN
  • 3 c. SHORTENING, 3LB
  • 2 tsp PEPPER BLACK 1 LB CN
  • 2 Tbsp. GINGER Grnd
  • 2 c. SOY SAUCE

Directions

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