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Name: Chinese Five - Spice Chic
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: Chinese
Ingredients: 1 tb PEPPER BLACK 1 LB CN; 2 tb GARLIC DEHY GRA; 3 1/4 qt Soy sauce; 1/2 c GINGER GROUND; 2 1/8 lb Onions; 2 tb CLOVES GROUND; 1/4 c CINNAMON GROUND 1 LB CN; 65 lb CHICKEN;WHOLE FZ

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INGREDIENTS

1 tb PEPPER BLACK 1 LB CN
2 tb GARLIC DEHY GRA
3 1/4 qt Soy sauce
1/2 c GINGER GROUND
2 1/8 lb Onions
2 tb CLOVES GROUND
1/4 c CINNAMON GROUND 1 LB CN
65 lb CHICKEN;WHOLE FZ

INSTRUCTIONS

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR OVER CHICKEN. MARINATE 30 MINUTES, TURINING FREQUENTLY. DRAIN. 3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP. 4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH PAN. 5. BAKE 1 HOUR OR UNTIL DONE (180 F.). NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY BE USED. NOTE: 2. IN STEP 1, 2 LB 6 OZ ONIONS A.P. WILL YIELD 2 LB 2 OZ CHOPPED ONIONS. NOTE: 3. IN STEP 1, 2 2/3 OZ (1/2 CUP (24 CLOVES-3 OZ A.P.)) DRY, MINCED GARLIC MAY BE USED. NOTE: 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES OR UNTIL DONE (180 F.) Recipe Number: L19000 SERVING SIZE: 2 PIECES ( From the (actually used today!). Downloaded from G Internet, G Internet.

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Chinese Five - Spice Chic

1 tb PEPPER BLACK 1 LB CN
2 tb GARLIC DEHY GRA
3 1/4 qt Soy sauce
1/2 c GINGER GROUND
2 1/8 lb Onions
2 tb CLOVES GROUND
1/4 c CINNAMON GROUND 1 LB CN
65 lb CHICKEN;WHOLE FZ

PAN:  18 BY 26-INCH SHEET PAN               TEMPERATURE:  350 F. OVEN    1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.    2.  COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR  OVER CHICKEN. MARINATE 30 MINUTES, TURINING FREQUENTLY. DRAIN.    3.  PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.    4.  COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH  PAN.    5.  BAKE 1 HOUR OR UNTIL DONE (180 F.).    NOTE:  1.  IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO  QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY  BE USED.    NOTE:  2.  IN STEP 1, 2 LB 6 OZ ONIONS A.P. WILL YIELD 2 LB 2 OZ CHOPPED  ONIONS.    NOTE:  3.  IN STEP 1, 2 2/3 OZ (1/2 CUP (24 CLOVES-3 OZ A.P.)) DRY,  MINCED GARLIC MAY BE USED.    NOTE:  4.  IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30  MINUTES OR UNTIL DONE (180 F.)    Recipe Number: L19000    SERVING SIZE: 2 PIECES (    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (344g)
Recipe Makes: 100 Servings

Calories: 22
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 524.8mg		18 %
Potassium 81.7mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 3.6g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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