Just another School Lunch

Today another mom and I made General Tsao's chicken, rice, stir-fried veggies, and potstickers

Still frozen, just starting to fry

 After I added some water and popping on the lid.


Pot stickers are dumplings that are fried until they are 'sticking to the pot' then quickly add water and cover to allow them to steam and finish cooking. I made about 175 on Thurs afternoon and there are only a few left after our supper tonite and the  18 kids and a few adults at lunch time.

The general's chicken?

General Tso’s Chicken

Original        25 students          80 servings             100 servings                     Ingredients

¼ cup               1-1/4 cup             5 cups                       7-1/2 cups                      cornstarch

1/8 cup            3/4cup (more)    1 cup                          3-3/4 cup                       water

¾ tsp                6 tsp                      15 tsp                       22 tsp            minced fresh garlic ( less if using dry)

3/4 tsp             6 tsp                      15 tsp                      22 tsp      minced fresh ginger (less if using dry)

1/3 cup            1-2/3 cup              6-2/3 cups                10  cup                           sugar

¼ cup              1-1/4 cups              5 cups                       7-1/2 cups                    soy sauce

1/8 cup            ¾ cup                     2-1/2  cups              3-3/4 cups                 white or rice wine vinegar

1 cup                7-8 cups                20 cups                     30 cups                      chicken broth (more liquid makes thinner “gravy”)

Mix your sauce in blender if you have a large amount or simply stir will with whisk.  Stir well before you pour into the chicken.

Meat

1-1/2 lbs           8 lbs                    27-28 lbs                   33-34 lbs                   boneless, skinless, chicken-uncooked

I figured about  1/3 lb per serving, this will vary depends on your people and how much ‘gravy’ they need on their rice. In other words the more ‘gravy’ with the chicken the further the meat will stretch.

½ cup                ¾   cup                15 cups                        22 cups                 soy sauce

Green onions

Small hot peppers-seeds removed   or  dried red pepper

Fry your meat in batches in a frying pan with a little oil. Add soy sauce to the meat as you are frying. I don’t always use the full amount of soy. Fry green onions and hot peppers with your meat. You can use as much or little of the onions and peppers as you like. The meat should have a bit of ‘heat’ from the peppers. If you are using dried red pepper, just sprinkle about ½-3/4 tsp on the meat as you are frying it.

Add your sauce after the meat is cooked and stir and cook until sauce becomes thick. At this point transfer to a crock pot to keep hot or serve with rice.