11 Oct Szechuan Chicken (Baby Watson’s)
This I believe is the best Industrial recipe I developed for Baby Watson's; not just for it's flavor profile, but for the process. By the time I got around to this recipe, I had finished documenting, reworking or creating from scratch all of Baby Watson's recipes - for the food side, not the cakes, cookies and pastries. This one I created from scratch, a suggestion by one of the owners. I was comfortable designing and repairing recipes on a daily basis, and this one I got to do in a nice industrial structured format, which, at the time, made me really happy. This recipe makes about 4 gallons, or 36 pounds of Chicken Szechuan Chicken.
| Servings | Prep Time |
| 144 4 oz. servings | 60 minutes |
| Cook Time | Passive Time |
| 60 minutes | 60 minutes |
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This I believe is the best Industrial recipe I developed for Baby Watson's; not just for it's flavor profile, but for the process. By the time I got around to this recipe, I had finished documenting, reworking or creating from scratch all of Baby Watson's recipes - for the food side, not the cakes, cookies and pastries. This one I created from scratch, a suggestion by one of the owners. I was comfortable designing and repairing recipes on a daily basis, and this one I got to do in a nice industrial structured format, which, at the time, made me really happy. This recipe makes about 4 gallons, or 36 pounds of Chicken Szechuan Chicken.
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Ingredients
Ingredients for Stock...
- 1 gallon Water
- 2 tbsp. Sea Salt
- 1/2 cup Chicken Base
Sauteed Vegetables...
- 1-1/2 cups Soybean Oil
- 6 each Bell Pepper, Green, sliced 2#
- 4 each Onions, Spanish, sliced 3-1/4#
- 4 cloves Garlic, Fresh, minced
- 2 tbsp. Sesame Oil
Rice and Chicken...
- 3/4 gallon Rice, White, Long-grain
- 1 cup Ginger, Fresh, grated (ya, that's a lot!)
- 10 lbs. Chicken, Tenders, Raw, Boneless
Tamari and Thickener...
- 4 cups Tamari Sauce
- 2 tbsp. Pepper, Black, Ground
- 2 tbsp. Cayanne Pepper, ground
- 1 tbsp. Garlic, Granulated
- 2 cups Water, Cold
- 1/2 lb. Corn Starch
Finish...
- 1 cup Tahini well mixed
- 4 tbsp. Sesame Oil
- 4 tbsp. Parsley, Fresh, minced
- 2 cups Scallions, Fresh, chopped
Servings: 4 oz. servings
Units:
Instructions
Make the Stock and Prep the Vegetalbes...
- Boil 1 gallon of water with the Sea Salt and Chicken Base; keep hot till needed.
- Prep the Peppers, Onions, Garlic, Ginger, Parsley and Scallions and set aside in separate containers or piles. Thaw the Chicken if necessary.
Saute the Vegetables and Rice...
- Heat the Soybean Oil in a very large pot or steam-jacketed kettle.
- Sauté the Peppers, Onions, and Garlic in the Soybean Oil just enough to wet the vegetables.
- Add the Sesame Oil, Ginger and Rice, and cook, stirring frequently, until the Rice is slightly browned, but not burnt!
Add Chicken and Cook...
- Add the Chicken Tenders and cook and stir till the Chicken is half cooked.
- Stir in the Chicken Stock.
- Add the Tamari, Black Pepper, Cayenne Pepper and Granulated Garlic. Continue cooking and stirring.
Thicken...
- Mix together the Cornstarch and Cold Water. Add to the Chicken and Vegetables and stir to thicken the product.
Finish...
- Add the Tahini, 4 more tablespoons of Sesame Oil, Parsley and Scallions. If thick enough, remove from heat and stir.
- Cool slightly and store in air-tight containers, refrigerated. Freezes well.
Recipe Notes
If frozen, thaw in refrigerator overnight before heating and using.
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