MANG BOK’S MARINATED CHICKEN NECK TRAY w/ SAUCE

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MANG BOK’S MARINATED CHICKEN NECK TRAY w/ SAUCE

For Roasting:

1. Remove the chicken from packaging and thaw completely.
2. Pre-heat oven at 225 C.
3. Cook the chicken, skin side up for 15 to 20 minutes or until golden brown.
4. Lower the temperature to 175 C and cook for another 25 to 30 minutes.

For Frying:

1. Remove the chicken from packaging and thaw completely.
2. Pre-heat cooking oil at 175 C or over medium heat.
3. Fry the chicken for 6 to 8 minutes on each side, skin side down first or until golden brown.
4. Drain excess oil in a cooling rack or on paper towels.

KEEP FROZEN
Net Wt. 500 g.

Shelf life – frozen for 2 months.
Do not return thawed marinated chicken in the freezer as it will affect its shelf life.

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