Chicken Chow Mein, soups, and salads. The benefits of Chicken Chow Mein are that it is high in protein, and low in carbohydrates and fat. It’s also a great source of vitamins A and C. Chicken Chow Mein Noodles is a great source of protein. An excellent source of dietary fiber, it improves the functioning of your intestines and keeps you fuller for longer.
Chicken Chow Mein is a dish made from stir-fry noodles, vegetables, and meat all cooked in a single pan. Chicken, vegetables, and noodles are commonly used to make Chicken Chow Mein, but some chefs also include shrimp or beef. The dish can be served with many different kinds of sauces to suit individual tastes.
Chicken Chow Mein is a popular Chinese dish that consists of stir-fried noodles, chicken, and vegetables. This dish also includes a variety of seasonings, including soy sauce, rice wine, sugar, and sesame oil. There are two main types of chicken chow mein: Cantonese style and Hong Kong style. Chicken Chow Mein is a staple in Chinese food. You get to enjoy a delicious combination of meat, veggies, and noodles all in one dish. It’s easy to prepare it in less than 15 minutes.
Chicken Chow Mein
Ingredients
- 1 gal 1 qt Chicken broth
- 1 ½ gal Sliced onions
- 1 gal 2 cup Sliced celery
- 3 qt Chopped cabbage
- 3 cup Soy sauce
- ¼ cup Molasses
- 1 tbsp Ground ginger
- ¼ tbsp Garlic powder
- ¼ tbsp Ground black pepper
- 1 ½ cup Cornstarch
- 1 qt Water
- 9 lbs. Cooked diced chicken (15 lbs. raw)
- 3 qt Bbean sprouts
- 1 gal 2 cup Chow mein noodles canned
Instructions
- Combine chicken broth, onions, celery, cabbage, soy sauce, molasses, ginger, garlic powder and pepper in a steam jacketed kettle or stockpot. Bring to a boil. Cover; reduce heat; simmer 8 to 10 minutes until vegetables are tender.
- Blend cornstarch and cold water together to make a smooth slurry. Add slurry to hot broth and vegetable mixture, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking.
- Stir chicken and bean sprouts gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
- Pour 2-1/2 gal chicken chow mein into ungreased steam table pans. CCP: Hold for service at 140 F. or higher. Serve over steamed rice. Optional: Top each serving with 1/3 cup chow mein noodles.