Menu and Recipe Manu.. - The Early Childhood Commission

DAY 1
STEWED CHICKEN
11
Recipes for General Menus
(Food from Animal and Fats & Oils)
Ingredient Metric Standard Measure Method
Whole chicken parts 1440 g 3 lb 1 medium 1. Trim skin and all visible fat from chicken.
Vinegar 60 ml 2 oz ¼ cup
Water 480 ml 16 oz 2 cups
2. Mix vinegar and water in a small container and use to sponge
chicken.
3. On a cutting board, chop chicken into 1 inch chunks
(approximately 40 pieces – 1 oz each).
4. Place chicken in a large bowl, cover with foil or plastic wrap and
refrigerate.
Onion 60 g 2 oz 1 small 5. Clean and wash onion, garlic, scotch bonnet pepper and escallion
under running water.
Garlic
10 g
1 / 3 oz 3 cloves
6. On a cutting board, finely chop onion, garlic, scotch bonnet pepper
Escallion 30 g 1 oz 2 stalk and escallion.
Scotch bonnet pepper 3 g - ½ small
Thyme 5 g - 1 sprig 7. Add chopped seasoning, black pepper, salt, soy sauce and paprika
to large bowl with chicken.
Black pepper 2 g - ½ tsp
8. Toss thoroughly (1-2 minutes) with a fork until all of the chicken is
Salt 5 g - 1 tsp covered with seasoning.
Soya sauce 30 ml 1 oz 2 Tbsp
Paprika 5 g - 1 tsp
9. Cover the bowl and place in the refrigerator.
10. Leave to marinate overnight or for at least 1 hour before cooking.
Menu and Recipe Manual for Early Childhood Institutions