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Chicken Adobo (8 PC) : Meat, Fish, and Poultry No.L 078 00

This document provides a recipe for chicken adobo with 8 pieces of chicken. It lists the ingredients and their weights that are needed, which include chicken, vinegar, water, soy sauce, spices, and vegetables. The method describes marinating the chicken, baking it, then making a sauce of marinade, broth, peppers and onions to pour over the cooked chicken.

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Bogz Labadan Sarion Joven
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67 views1 page

Chicken Adobo (8 PC) : Meat, Fish, and Poultry No.L 078 00

This document provides a recipe for chicken adobo with 8 pieces of chicken. It lists the ingredients and their weights that are needed, which include chicken, vinegar, water, soy sauce, spices, and vegetables. The method describes marinating the chicken, baking it, then making a sauce of marinade, broth, peppers and onions to pour over the cooked chicken.

Uploaded by

Bogz Labadan Sarion Joven
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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MEAT, FISH, AND POULTRY No.

L 078 00
CHICKEN ADOBO (8 PC)

Yield 100 Portion 7 Ounces

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium

321 cal 14 g 41 g 11 g 119 mg 1091 mg 36 mg

Ingredient Weight Measure Issue


CHICKEN, 8 PC CUT, SKIN REMOVED 82 lbs
VINEGAR,DISTILLED 5-1/4 lbs 2 qts 2 cup
WATER 12-1/2 lbs 1 gal 2 qts
SOY SAUCE 2-7/8 lbs 1 qts 1/2 cup
GINGER,GROUND 2 oz 1/2 cup 2-2/3 tbsp
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
COOKING SPRAY,NONSTICK 2-1/8 oz 1/4 cup 2/3 tbsp
CHICKEN BROTH 3 qts 3 cup
PEPPERS,GREEN,FRESH,CHOPPED 4-3/8 lbs 3 qts 1-1/2 cup 5-3/8 lbs
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 1-7/8 cup 3-7/8 lbs
SUGAR,GRANULATED 10-5/8 oz 1-1/2 cup
WATER,COLD 3-2/3 lbs 1 qts 3 cup
CORNSTARCH 1-1/4 lbs 1 qts 3/8 cup

Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place approximately 22 pounds chicken in
each roasting pan; cover.
2 Combine vinegar, water, soy sauce, ginger, pepper, and garlic powder; stir to blend.
3 Ladle 3 quarts marinade over chicken in each pan. CCP: Cover; marinate under refrigeration at 41 F. or lower for 45 minutes,
turning once.
4 Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 7.
5 Place chicken, meat side up, on lightly sprayed sheet pans. Lightly spray chicken with cooking spray.
6 Using a convection oven, bake for 40 minutes on 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Transfer chicken to steam table pans. CCP: Hold at 140 F. or higher for use in Step 9.
7 Combine marinade, broth, peppers, onions and sugar in a steam-jacketed kettle or stockpot. Bring to a boil. Cover, reduce heat;
simmer 8-10 minutes until tender.
8 Blend cornstarch and cold water together to make a smooth slurry. Add slurry to broth and vegetable mixture. Bring to a boil.
Cover, reduce heat; simmer 3 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must reach
165 F. or higher for 15 seconds.
9 Pour 2-3/4 quarts sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher.

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