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Chicken Sang Choi Bau

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HERE'S HOW WE MAKE IT

This is a twist on a normal sang choi bau, with rice vermicelli replacing some of the chicken. We fry up onion, garlic and ginger, then add free-range chicken mince and stir-fry, before adding a mix of pretty much every delicious Asian sauce in the pantry. We finish the dish off by stirring through short lengths cooked rice vermicelli, loads of coriander and spring onions, crunchy water chestnuts and toasted sesame seeds.

INGREDIENTS

Free-range chicken, onion, garlic, ginger, rice bran oil, sesame oil, soy sauce, shaoxing wine, hoisin sauce, oyster sauce, rice wine vinegar, spring onions, water chestnuts, coriander, rice vermicelli, sesame seeds.

ALLERGENS

CONTAINS:
Gluten, Shellfish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Fish, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY5344kj5088kj
PROTEIN53.9g107.8g
FAT TOTAL32.7g65.4g
- SATURATED8.4g16.8g
CARBS20.7g41.4g
- SUGARS14.6g29.3g
SODIUM1738mg3476mg

SIZES

Small:
serves 1 (hungry!) – 2 adults
Large:
Serves 3-4 adults with accompaniments

GOES WITH

Garnish with extra coriander, sliced spring onions and finely julienned chilli and serve with lettuce cups and/or steamed rice and Asian greens.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours. 

Defrost fully, then empty into a saucepan, wok or microwave in short bursts and reheat gently, stirring occasionally, till piping hot.

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