White Sauce

Servings: 100 Ingredients 23 cups Water 1 cup Shaoxing Cooking Wine 1/2 cup chicken base (commercial product) 10 ounces Sugar 5 ounces Salt 1 tablespoon garlic powder 1 tablespoon white pepper 1/4 cup sesame oil Procedure Combine all ingredients except sesame oil in a large container and mix well. Pour mixture into … Read more

Commercial/Institutional Recipe for Teriyaki Sauce

Servings: 627 Yield: 9.78 Gallons Ingredients 7 quarts Soy Sauce 9 quarts sugar (Measure with the same container you would measure liquid quarts with) 18 quarts water 9 ounces sections of ginger, peeled 3 heads garlic, peeled 3 heads lettuce 5 medium apples 2 stalks celery 1 bunch/bundle parsley 3 large white … Read more

Commercial Spicy Fried Chicken Base

Ingredients 4 pounds Chicken Base (Commercial) 2 tablespoons Five Spice Powder 1/4 pound Salt 1/2 pound Sugar 2 tablespoon Garlic Powder 2 tablespoon White Pepper   Directions Place ingredients in a sealable container. Mix well. Label container with name and date. Store in a cool dry place.

Satay Sauce

Shelf life: 1 week refrigerated Servings: 100 Ingredients 10 pounds Oyster Sauce (commercial product) 26 ounces BBQ sauce 1/2 pound sugar 1/4 cup sesame oil 1 cup curry powder 1 tablespoon garlic paste/powder Procedure Place all ingredients in a container. Mix well. Label container with name and date. refrigerate until use.

Marinated Chicken

This recipe is for a pre marinated chicken that is used in many other recipes. Servings: 148 Yield: 37 pounds Ingredients 37 pounds chicken 4 tablespoons salt 4 tablespoons baking soda 1 tablespoon white pepper 12 ounces corn starch 3 cups water 1 cup cooking oil Procedure Slice chicken into 1/2 inch … Read more