CHICKEN CRISPY BOWL

Instructions

Pre-Preparation

Cabbage, thin sliced (Red & Green) Yield 87%
Carrots, Shredded Yield 79%
Onions, Chopped Yield 78%
Chicken, Ground, Raw Yield 70%

1. Prepare the brown rice:
a. Place rice and water in bowl of rice cooker and cook until ready, or in hotel pans and steam for 20-30 minutes.

2. Prepare vegetables:
a. Shred cabbages and carrots.
b. Dice onions.

3. Make Spicy Asian Sauce:
Ingredients:
GARLIC WHOLE PEELED
GINGER ROOT
SAUCE SOY
LIME JUICE
VINEGAR WHITE WINE
HONEY
SZECHUAN PASTE
OIL OLIVE CANOLA BLEND (First amount)
SPICE PEPPER RED CRSHD
CORN STARCH
WATER
a. Mince garlic and ginger.
b. Combine the soy sauce, lime juice, vinegar, and honey in a saucepan.
c. In a pan or tilt skillet, saute garlic and ginger with szechuan paste, oil, and crushed red pepper.
d. Pour the sauteed mixture into the saucepan with the soy sauce mixture and bring to a simmer.
e. In a separate bowl, combine corn starch with water to make a slurry - The color of heavy cream.
f. Whisk in slurry and simmer until sauce is thick.
g. Set aside.

4. Preheat oven to 350 degrees.

Preparation

1. Cook chicken in a tilt skillet until fully cooked. Drain extra liquid off and cool.
2. Saute cabbage and onion in second oil amount for 3-4 minutes and cool.
3. Portion 4lb 14oz lb of chicken into each hotel pan along with 3lb 2oz of cabbage, 1lb 5oz raw shredded carrots, and 1 quart of spicy asian sauce per pan.
4. Mix all of the ingredients together.
5. Cover with parchment and foil.
6. Heat at 350 degrees for 25-30 minutes before service.

Serving

Serving: 1 Bowl = 1/2 cup (2.5oz) brown rice with 6oz volume chicken/veggie mixture
Top with 1oz crispy noodles