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Yield: 13 Servings (16 oz. each)
Suggested Menu Price: $3.45
Total Food Cost Per Serving: $0.81
Gross Profit Per Portion: $2.64
Food Cost Percent: 23.0
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| ASIAN CHICKEN HARVEST NOODLE SOUP |
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| Adds an Asian flavor to any menu. |
| Ingredients |
| Step #1 |
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| Chicken Breast, boneless, skinless (4 oz.) |
32 oz |
| Sesame Oil |
1 tsp |
| Vegetable Oil |
1 fl oz |
| Soy Sauce |
1/2 fl oz |
| Salt |
1/4 tsp |
| Step #2 |
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| Water |
1 gallon |
| Chicken Base |
4 oz |
| Oyster Sauce |
4 oz |
| Cilantro, chopped |
2 tbsp |
| Ginger, fresh, chopped |
1/2 tsp |
| Garlic, chopped |
1 tsp |
| Simplot Classic Oriental Vegetable Blend |
1 bag |
| Carrots, julienne, raw |
6 oz |
| Cornstarch |
2 oz |
| Soy Sauce |
4 oz |
| Step #3 |
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| Oriental Pasta Noodles, cooked |
3 oz |
| Green Onion, sliced |
1 Tbsp |
| Sesame Seeds |
1 dash |
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| Recipe Method |
Step 1
1. Place thawed chicken breast into stainless bowl and marinate with all ingredients listed under Step 1, reserving half of vegetable oil for grilling.
2. Marinate for 2 hours and grill on hot griddle till browned in vegetable oil. Cool and cut into 1" x 1/4" x 1/4".
Step 2
1. Bring water to boil in heavy pot, add chicken base, cilantro, ginger and garlic, and simmer for 10 minutes. Add Oriental Blend and carrots and simmer for 5 minutes.
2. Mix cornstarch and soy sauce together and thicken broth.
3. Hold broth for service.
Step 3
1. For service, portion hot noodles into 12 oz bowls.
2. Top with chicken.
3. Top with hot broth.
4. Garnish with green onions and sesame seeds. |
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