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Recipes - Chinese 5 spice Chicken

Recipe Name

Chinese 5-spice Chicken

Submitted by

jgouker

Recipe Description

L15300

Quantity	100	Quantity Unit	SV (2 Pieces)	Servings
Prep Time (minutes)	50	Cook Time (minutes)	70	Ready In (minutes)	120

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Ingredients
Amt.	Measure	Ingredient



82	pounds, raw	Chicken, roasting, meat and skin, raw
5	cups, chopped	Large Yellow Onions, Chopped
4	tablespoons	cinnamon, ground
2	tablespoons	garlic powder
10	tablespoons	ground ginger
4	cups	soy sauce
1	tablespoon	cloves, ground
1	tablespoon	black pepper
1	tablespoon	thyme, dry, ground

Steps

Sequence	Step

1	PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 400 F. OVEN PREPARATION INSTRUCTIONS: THAW CHICKEN UNDER REFRIGERATION. OTHER TYPES OF CHICKEN MAY BE USED IN EQUAL WEIGHTS. CUT APPROPRIATELY. CHOP ONIONS PRIOR TO MEASURING. LIGHTLY GREASE SHEET PANS PRIOR TO USE. DRY MINCED GARLIC MAY BE USED 3 OZ A.P. PER 100 SERVINGS. 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. REMOVE EXCESS FAT.
2	COMBINE SOY SAUCE, ONIONS, GARLIC, GINGER, CINNAMON, CLOVES, PEPPER AND Thyme. MIX WELL. POUR OVER CHICKEN AND REFRIGERATE 30 MINUTES TURNING FREQUENTLY; DRAIN.
3	PLACE CHICKEN, SKIN SIDE UP, ON LIGHTLY GREASED SHEET PANS.
4	BAKE 70 MINUTES OR UNTIL DONE (180 F.). CONVECTION OVEN: 350 F(HIGH FAN - OPEN VENT) 40 MINUTES OR UNTIL DONE.

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