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Mandarin Chicken
2 oz. eq. meat/meat alternate, ½ oz. eq. whole grain
Number of Portions: 32 Size of Portion: 2/3 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 32 SERVINGS) |
|---|---|
Chicken, Mandarin, #1023 | 1 bag , 1 bag of chicken and 1 bag of sauce |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | Combine one bag of chicken pieces with one bag of the sauce for service. Prepare the chicken pieces and the sauce according to directions on the package. |
2. | Spray the sheet pan with pan release spray. Place the chicken pieces on the sheet pans and cook to desired temperature. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | The sauce is heated to the desired temperature in a steamer or boiled in the bag in a braising pan, steam jacketed kettle, or large stock pot. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
4. | When heated to correct temperatures, combine one bag of chicken pieces and one bag of sauce for service in a steam table pan. Cover and hold for service. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
5. | Portion a #6 scoop (2/3 cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate and ½ oz. eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |