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Angelica Sinensis, Chuanxiong Rhizoma, Ginger, Sand Ginger, Salt, Pepper, Chicken Stock.
For allergens, please see ingredients in bold or underlined.
Store in a cool and dry place. Avoid direct sunlight.
1. Rub the chicken with Master 1 Spicy Bake Mix. Marinate for 1 hour.
2. Wok: Place the chicken over the ginger, steam for 25 minutes. Pressure Cooker: Direct place the chicken and slices ginger into the pressure cooker
Product of Singapore
Best Before Date: Printed on the package (DD/MM/YYYY)
|Energy||890.4kJ / 212kcal|
|of Which Saturates||0g|
|of which sugars||13.0g|