Pig Stomach and Chicken Pot

Pig Stomach and Chicken Pot

Suggested Cooking Method:
1) After thawing, remove the film cover from pot and place the pot directly on medium heat for about 20 minutes. Adjust the fire to low heat and boil for around 5-10 minutes more until cooked.
2) OR keep the cover of foil pot and place the full pot directly onto the steamer for heating 20-25 minutes until cooked.
3) Add your favorite ingredients for cooking. You may also add white pepper powder from the pack as appropriate.

Ingredients:

Pig Stomach and Chicken Soup Base
Ingredients: Water, Chicken Leg Meat, Pig Stomach, Chicken Bones, Pork Bones, Evaporated Milk (Milk, Vegetable Oil, Whey Powder, Anhydrous Milk Fat, Emusifier (E322), Thickener (E339(ii)), Thickener (E407)), Pork Skin, Compound Humectant (Humectants (E451(i), E450(i), E452(i)), Salt), Salt, Flavour Enhancer (E621), Spices (Spices, Rice Flour), Lard (Lard, Antioxidants (E320, E321)), Sugar, Yeast Extract (Yeast Extract, Salt, Flavouring, Soybean Extract (Defatted Soybeans, Salt, Maltodextrin)), Ginger, Rice Wine (Water, Rice, Wheat, Colour (E150c)), Chicken Fat (Chicken Fat, Antioxidant (E307)), Welsh Onion.

This soup base contains antioxidant (Butylated Hydroxyanisole) at 0.04 ppm max and antioxidant (Butylated Hydroxytoluene) at 0.04 ppm max.

White Pepper Powder Pack
Ingredients: White Pepper, Corn Starch, Green Chilli Pepper Powder.

Allergens:

This product contains milk, wheat, soybeans. This product may contain crustacea, eggs, fish, peanuts, tree nuts.

Pack Sizes:

1.4KG, Box Pack

 

Keep in freezer at -18 °C.

Once defrosted, please cook and consume immediately.