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MANG BOK'S MARINATED CHICKEN NECK TRAY w/ SAUCE (FROZEN)

$18.00

Pack: 1Tray Summary: *Thaw completely. Best thawed overnight in the chiller / refrigerator.Cooking Instructions:Roast: Pre-heat oven at 225°C / 435°F. Cook for 10 - 15 minutes or until golden brown. Lower the temperature to 175°C... Scroll down for complete description.

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MANG BOK'S MARINATED CHICKEN NECK TRAY w/ SAUCE (FROZEN)

MANG BOK'S MARINATED CHICKEN NECK TRAY w/ SAUCE (FROZEN)

Pack: 1Tray
Summary:

*Thaw completely. Best thawed overnight in the chiller / refrigerator.

Cooking Instructions:

Roast:

  1. Pre-heat oven at 225°C / 435°F.
  2. Cook for 10 - 15 minutes or until golden brown.
  3. Lower the temperature to 175°C / 350°F over low heat. Cook for another 5 to 10 minutes or until done.


Pan fry:

  1. Pre-heat oil at 175°C / 350°F over medium heat.
  2. Cook each side for 6 to 8 minutes.
  3. Lower the temperature to 150°C / 300°F over low heat. Cook for another 6 to 8 minutes or until done.
  4. Place on a strainer or cooling rack to drain off excess oil.


Net Wt. 500 g.
Shelf life of meat – 5 months frozen
Shelf life of sauce – 3 days thawed
Do not return thawed meat in the freezer as it will affect its shelf life.

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