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
1444 oz. servings 60minutes
Cook Time Passive Time
60minutes 60minutes
Servings Prep Time
1444 oz. servings 60minutes
Cook Time Passive Time
60minutes 60minutes
Ingredients
Ingredients for Stock…
Sauteed Vegetables…
Rice and Chicken…
Tamari and Thickener…
Finish…
Instructions
Make the Stock and Prep the Vegetalbes…
  1. Boil 1 gallon of water with the Sea Salt and Chicken Base; keep hot till needed.
  2. 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…
  1. Heat the Soybean Oil in a very large pot or steam-jacketed kettle.
  2. Sauté the Peppers, Onions, and Garlic in the Soybean Oil just enough to wet the vegetables.
  3. Add the Sesame Oil, Ginger and Rice, and cook, stirring frequently, until the Rice is slightly browned, but not burnt!
Add Chicken and Cook…
  1. Add the Chicken Tenders and cook and stir till the Chicken is half cooked.
  2. Stir in the Chicken Stock.
  3. Add the Tamari, Black Pepper, Cayenne Pepper and Granulated Garlic. Continue cooking and stirring.
Thicken…
  1. Mix together the Cornstarch and Cold Water. Add to the Chicken and Vegetables and stir to thicken the product.
Finish…
  1. Add the Tahini, 4 more tablespoons of Sesame Oil, Parsley and Scallions. If thick enough, remove from heat and stir.
  2. Cool slightly and store in air-tight containers, refrigerated. Freezes well.
Recipe Notes

If frozen, thaw in refrigerator overnight before heating and using.