Menu and Recipe Manu.. - The Early Childhood Commission

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Recipes for General Menus
DAY 10
BARBEQUE CHICKEN
(Food from Animal and Fats & Oils)
Ingredient Metric Standard Measure Method
Chicken breast 1920g 4 lbs 4 Large 1. Trim skin and all visible fat from chicken.
Water 480ml 16 oz 2 cups
Vinegar 60 ml 2 oz ¼ cup
2. Wash with vinegar with about 1-pint water.
3. Cut chicken into 2 inch chunks (20 pieces – 2 oz each).
Onion 120 g 4 oz 2 small 4. Clean and wash onion, garlic, escallion and thyme under running
water.
Garlic 15 g ½ oz 5 cloves
5. On a cutting board, finely chop onion, garlic and escallion.
Escallion, 60 g 2 oz 4 stalk
6. Remove leaves from thyme and discard stem.
Thyme 5 g - 1 sprig
Ginger 15 g ½ oz 1 Tbsp 7. Scrub and wash ginger.
8. Peel and crush ginger.
Paprika 7 g ¼ oz ½ Tbsp 9. Season chicken with herbs, paprika, black pepper, salt, soy sauce
and brown sugar.
Black pepper 2 g - ½ tsp
10. Cover and leave to marinate in refrigerator for at least ½ hour before
Salt 7 g ¼ oz ½ Tbsp cooking.
Soya sauce 30 ml 1 oz 2 Tbsp
Brown Sugar 7 g ¼ oz ½ Tbsp
Menu and Recipe Manual for Early Childhood Institutions