Recipe

Ingredients (50 and 100 Servings)

50 Servings       
10 pounds Cooked diced chicken, thawed if frozen Or Cooked chicken, shredded
3 cups 2 tablespoons Kikkoman Hoisin Sauce
1 tablespoon Chinese 5 Spice, ground
4 pounds (3 quarts ½ cup) English cucumber, skin on, ¼ inch dice
1 ½ cups Fresh green onions, thinly sliced
1 ½ cups Fresh cilantro, chopped
¼ cup 2 tablespoons Kikkoman Rice Vinegar
100 each Bibb or Butterhead lettuce leaves, large, whole


100 Servings       
20 pounds Cooked diced chicken, thawed if frozen Or Cooked chicken, shredded
6 ¼ cups Kikkoman Hoisin Sauce
2 tablespoons Chinese 5 Spice, ground
8 pounds (6 quarts 1 cup) English cucumber, skin on, ¼ inch dice
3 cups Fresh green onions, thinly sliced
3 cups Fresh cilantro, chopped
¾ cup Kikkoman Rice Vinegar
200 each Bibb or Butterhead lettuce leaves, large, whole

Instructions

Spray a full size 2-inch steamtable pan with pan release spray.  For 50 servings use one pan, for 100 servings use two pans.  Place the diced chicken in the pan.  Combine the Kikkoman Hoisin Sauce and Chinese 5 Spice.  Pour over the chicken and mix until well combined.  Cover and steam or bake until the internal temperature reaches 165°F for 15 seconds.  Hold hot at or above 140°F until service.

Combine the diced cucumber, sliced green onions, chopped cilantro, and Kikkoman Rice Vinegar.  Mix just until combined.  Hold chilled at or below 40°F until service.

To serve, place 2 lettuce leaves nested in the serving container.  Using a #12 scoop place 1/3 cup of the Hoisin Chicken in the center of the top leaf.  Using a #16 scoop place ¼ cup of the cucumber mixture on top of the chicken.  Serve immediately.

If you like this, try...

• Mu Shu Veggies