Adobo Marinade and Sauce
- Yield:
- 100 Portions
- Each Portion:
- ¼ cup (2 oz) adobo sauce
INGREDIENTS
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
VINEGAR, APPLE CIDER |
1 gal |
8 lb 5 oz |
|
|
SOY SAUCE, REDUCED SODIUM |
3-¼ qt |
8 lb 5 oz |
|
|
GINGER, GROUND |
⅓ cup |
1-¼ oz |
|
|
GARLIC, GRANULATED |
3 tbsp |
1 oz |
|
|
PEPPER, BLACK, GROUND |
1 tbsp |
0.25 oz |
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
OIL, CANOLA |
½ cup |
3-¾ oz |
|
|
ONIONS, YELLOW, DICED ¼-INCH |
2-½ qt |
2 lb 12 oz |
3 lb 5 oz |
|
GARLIC, PREMINCED IN WATER |
⅔ cup |
4 oz |
|
|
WATER, WARM |
3 qt |
6 lb 4 oz |
|
|
BASE, CHICKEN, LOW-SODIUM |
3 tbsp |
1-¾ oz |
|
|
SUGAR, GRANULATED |
1-½ cup |
10-⅓ oz |
|
|
WATER |
1-½ qt |
3 lb 2 oz |
|
|
CORNSTARCH |
1 qt |
1 lb |
DIRECTIONS
- Prepare all fruits and vegetables in accordance with guideline card A-G 31. Dice onions to a ¼-inch dice.
- In a mixing bowl, combine vinegar, soy sauce, ginger, granulated garlic and black pepper; pour over protein of choice, CP: Marinate protein under refrigeration at 41°F (5°C) for 2 to 3 hours.
- Drain protein from marinade. Reserve for use in Step 6.
- Cook protein as instructed in recipe.
- In a stockpot or steam-jacketed kettle, heat oil and sauté onions and minced garlic for 5 minutes, until golden brown.
- Reconstitute chicken base in warm water. Add broth, sugar, and reserved marinade to sautéed onions and garlic. Bring sauce to a simmer. Continue to simmer for 5 to 6 minutes.
- Combine cornstarch and water to make a slurry. Gradually add slurry to sauce while whisking constantly. Reduce heat and simmer uncovered for 5 minutes, until fully thickened. CCP: Internal temperature must reach 165°F (74°C) for 15 seconds.
- To serve, top each serving pan of cooked protein with about 1-½ qt (3 lb 2 oz) adobo sauce. CP: Hold hot for service at 135°F (57°F).
RECIPE NOTES
- This marinade may be used with various types of protein. The marinating time listed is for chicken breast. Be advised that marinating times may vary depending on the type of protein.
- This recipe makes 1½ gallons (12 lbs 8 oz) of adobo sauce. Serve with baked or grilled chicken and pork.
- Minor's low sodium concentrated chicken base paste was used in the development of this recipe to make chicken broth. If using a different brand, refer to manufacturer's instructions for reconstitution rates.
- * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.
NUTRITION FACTS
| Calories 78 |
| Carbohydrates 12 g |
| Sugars 4 g |
| Protein 4 g |
| Fat 1 g |
| Saturated Fat 0.1 g |
| Sodium 1375 mg |
| Calcium 21 mg |
| Fiber 0.6 g |
