Recipe Name Chinese 5-spice Chicken Submitted by jgouker Recipe Description L15300 Quantity 100 Quantity Unit SV (2 Pieces) Prep Time (minutes) 50 Cook Time (minutes) 70 Ready In (minutes) 120

Ingredients Amount 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.