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Home Bao Salt & Pepper Chicken Baozi (10)

Home Bao Salt & Pepper Chicken Baozi (10)

R115.00

Salt & Pepper Chicken Baozi (10 units)

Perfectly marinated, free range chicken in pillowy soft bao bun. We also added a 6 hour bone broth for an extra juicy bao.

COOKING INSTRUCTIONS

Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of
the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately.
Also available in Pork Belly, Szechuan Mapo Tofu or a Baozi Taster Box to try all three flavours.
In stock

Description

Salt & Pepper Chicken Baozi (10 units)

Perfectly marinated, free range chicken in pillowy soft bao bun. We also added a 6 hour bone broth for an extra juicy bao.

COOKING INSTRUCTIONS

Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of
the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately.
Also available in Pork Belly, Szechuan Mapo Tofu or a Baozi Taster Box to try all three flavours.
INGREDIENTS: FREE RANGE CHICKEN (42%), FREE RANGE CHICKEN BROTH, WHEAT FLOUR (GLUTEN), CABBAGE, WOOD EAR MUSHROOM, CELERY, CARROT, SOY SAUCE, OYSTER SAUCE (OYSTER, SOY SAUCE, SUGAR, MODIFIED CORN STARCH), VEGETABLE OIL (SESAME SEED), VEGETABLE OIL (COCONUT), GARLIC, SUGAR, EGG, GINGER, 5 SPICE, SALT, WHITE PEPPER, DASHI, YEAST
ALLERGENS: EGG, FISH, SOY, WHEAT (GLUTEN)
THIS PRODUCT IS MADE IN A KITCHEN THAT USES SHELLFISH, PEANUTS, CHEESE (COW’S MILK PROTEIN)

NO ADDED MSG, COLOURANT, PRESERVATIVES

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Pork Belly Baozi (10 units)

Pillowy soft bao bun filled with tender pork belly braised in authentic sweet soy sauce

COOKING INSTRUCTIONS

For best results, cook straight from frozen.
Pan Fry (7min)
Heat 1 tbs of cooking oil in a non-stick pan over medium-high heat. Arrange baozi in a single layer, spaced out evenly. Add 100ml of cold water to the pan and put the lid on immediately. Cook for 7 minutes. Remove lid. Baozi is ready when all the water has evaporated, and the bottom is crispy golden brown.
Steam (12min)
Make use of the complimentary parchment paper and use it to line the
steamer. Arrange baozi in single layer, spaced out evenly on top of the parchment paper. Steam on medium-high heat for 12 minutes.
Microwave (1min)
Place frozen baozi on a microwave-safe plate, cover with damp paper towel. Microwave for 1 minute on high or heat throughout. Serve immediately to prevent drying out.
Also available in Salt & Pepper Chicken, Szechuan Mapo Tofu or a Taster Box to try all three flavours.
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