| Szechwan Chicken With Cashews
1 cup of vegetable oil
3 ounces of ginger root, sliced
3 ounces of minced garlic
6 pounds of chicken strips, raw (unbreaded)
24 ounces of green onions, cut into 1 inch lengths
56 ounces of green peppers, 1-inch dice
56 ounces of canned mushrooms, drained (reserve juice)
12 ounces of canned water chestnuts, sliced, drained
2 quarts of mushroom liquid plus water
1 ounce of chicken base
1/4 cup of soy sauce
6 ounces of cornstarch
1 teaspoon of cayenne pepper
1 pound of cashew
2 ounces of pimiento, chopped
56 ounces of converted rice
4 1/4 quarts of boiling water
2 tablespoons of salt
2 tablespoons of margarine or vegetable oil |
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Heat oil in steam-jacketed kettle. Add ginger and garlic and cook until translucent. Remove garlic and discard. Add chicken to hot oil. Stir fry to 165°F. Add onion and pepper to chicken. Stir-fry 1-2 minutes. Drain mushrooms and water chestnuts. Reserve mushroom liquid. Add mushrooms and water chestnuts to chicken-vegetable mixture. Stir-fry until hot, 1-2 minutes. Reserve for later step (keep hot, above 140°F). Combine liquids, chicken base, cornstarch, and pepper. Mix until smooth. Cook sauce until thickened and clear. Stir the chicken mixture (reserved from earlier step) cashews, and pimento into sauce. Cook rice according to directions. Serve 6 ounces of chicken over 4 ounces of rice. Serves 50 |
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