In a large pot, combine the ginger, garlic and chicken stock and bring to a boil.
Into each full-size 2-inch steamtable pan place 2 pounds InHarvest Black Pearl Medley, 3½ pounds chicken, 4 cups carrots, 1 cup soy sauce, 2 tablespoons sesame oil and 2½ quarts hot stock mixture. Stir well to combine and distribute the ingredients. Cover the pan tightly with parchment paper and foil. Cook in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
Remove the pan from the oven, remove the foil and paper, and stir in 4 cups peas, scrambled eggs and 1 cup scallions to each pan. Let stand, covered, for 10 minutes. Hold at or above 140°F until service. Stir well before serving.
