Purple Xiao Long Bao – Butter Chicken

Description

Tender chicken and butter are wrapped in thin, translucent skin coloured with Beetroot and steamed to perfection.

Cooking Instructions

※ Caution: do not defrost xiao long bao/dumplings.

1. Re-heating

Place

Place 6-8 pieces on steaming plate with some oil. (Remember to make space between.

Steam

Pour 180ml of hot water into the steamer and cook for 5-6 minutes then.

2. Garnish

Open the lid cover and keep cooking for 5-6 minutes more. If you would like to cook with smaller portion, you might need to adjust the steaming time.

Ingredients

Water, chicken (29.4%), wheaten flour (wheat flour, vitamin C), onion, carrot, tapioca Starch, sugar, slightly salted butter (butter (milk), rapeseed oil, water, lactic culture (milk), salt)(1.2%), sunflower oil, beetroot, salt, chicken powder bouillon (lactose (milk), salt, flavour enhancers (E621, E631, E627), maltodextrin, mineral salt (potassium), chicken, modified corn starch, palm fat, sugar, yeast extract, chicken fat, flavourings (contain egg), chicken extract, potato starch, acid (lactic acid), antioxidant (extracts of rosemary), colour (E150c)). May contain. gluten, celery and mustard, garlic, cornflour (typical values per soy sauce (water, soybean, salt, sugar, wheat, flavour enhancer(E621), Yeast extract), pure agar agar (E406), white pepper.

May also contain trace amounts of the following allergens: Nuts, Peanuts, Sesame, and Sulphur Dioxide/ Sulphites.

Allergy advice: For allergens including cereals containing gluten see ingredients list in bold.

Unit N.W.

20 Pieces

QTY per CTN

10

Shelf Life

After produced, keep in freezer will last 12 months.

Nutrition Information