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UC Davis Dining Services


Major Equipment: tilted skillet, broiler, rack oven, steamer

Recipe Name: Grilled Asian Barbecued Chicken

Yield: 200 servings
Portion size: ~5 oz./chicken + 2 oz. white rice
Portion Utensils: #16 scooper and tongs


Folgers Classic Roast

Cooking Temperature: 350 F equipment, 165 F chicken internal temp

Cooking Time: 1 hr. 30 min. prep and overnight marinating


4 oz.



Instant Coffee Crystals

Dissolve the coffee crystals in vinegar using a metal mixing bowl. Heat the coffee,
brown sugar, hoisin, catsup, soy sauce, sesame oil, chili-garlic sauce, and ginger in
a large stew pan for about 15-20 minutes. Continue stirring until sauce is properly
cooked/boiled and has reached temperature of above 140 F (above temperature
danger zone).
After sauce is cooked, transfer sauce evenly across all pans of chicken.

Rice Wine Vinegar

6 cups


Used in step #1.

Dark Brown Sugar

6 cups


Used in step #1.

Hoisin Sauce

6 cups


Used in step #1.


6 cups


Used in step #1.

Reduced Sodium Soy Sauce

3 cups

2 tsp.


Used in step #1.

Sesame Oil

3 cups

2 tsp.


Used in step #1.

Asian Chill-Garlic Sauce

2 cups

4 tsp.


Used in step #1.

Grated Fresh Ginger Root

8 oz.


Boneless Skinless Chicken

62 lbs. 5 oz.

10. After sauce is cooked (steps 1) place the chicken and the sauce in 3 hotel pans


Used in step #1.

(enough pans to hold all 62 lbs. of chicken, about 24-28 chicken thighs per pan).
After overnight marinating, take the chicken place 24-28 thighs in a sheet pan (no
need to oil the sheet pan) and cook in a rack oven. Set temperature to 375F and
cook for 18 minutes, internal chicken temp. needs to be at 165 F.
Different approach, but with a lot of care, as the oil and sauce can cause a great
amount of smoke and fire leaving the chicken black and smoked. Heat up a broiler to
350 F. Grill the chicken until grill marks are seen on the chicken. Place chicken in
full size sheet pans (24- 28 pieces/ sheet pan) and place in rack oven for 15
minutes. After checking that the chicken temperature reaches 165 F. take out and
let it set before slicing diagonally.

White Rice

50 lbs.

11. Weigh in a portion scale 4 lbs. of rice. Place the 4- lbs. of white rice in a 2
hotel pan. Add 91 fl. oz. (129 fl. oz. in 1 gallon) of water and place it in a steamer
for 25 min at temperature of 212F. (repeat so that all 50 lbs. of rice are cooked).
For 91 fl. oz. use 12 oz. ladle and 3 oz. ladle.
Use a #16 scooper (2 oz. serving) for serving onto plate.

Green Onions


12. Chop onions in thin diagonal slices. Will use as a garnish.

Wear proper personal protective equipment for hand (cut glove).
Place 2 halves perpendicular to each other on the side of the dish, not centered.

Sesame Seeds


2 tsp.

13. Toast sesame seeds in a non-stick skillet. Cook over medium heat, shake pan until
seeds are lightly browned. Will use sesame seeds as garnish.
Sprinkle toasted sesames on top of the dish.

Notes: this dish can also be served with fried rice. Cook is welcome to make his/her own fried rice. Keep in mind extra toppings, ingredients, equipment will be
used for this alteration.
HACCP: cooked chicken internal temperature is 165 F