OOKII TORI
Skin-on chicken leg in teriyaki sauce, cooked
INGREDIENTS
Chicken leg meat 83%, teriyaki sauce (water, salt, soya, plain flour, sugar, alcohol, molasses), sugar, fructose and glucose syrup, texturising agent (modified tapioca starch E1414), dextrose, fermented vinegar 4%, acidity regulator (trisodium citrate E331iii, sodium bicarbonate E500ii), colouring: plain caramel 150a, salt, pepper, spice: ginger, yeast extract, thickener: xanthan gum E415, sesame oil
PREPARATION
In all cases, refrigerate the ookii tori at 0 to 4°C for 2 hours. Cut into thin slices of 5 to 10mm
Microwave
Place the defrosted ookii tori in a suitable container.
Heat at 900W for 2 mins
Place the defrosted ookii tori in a suitable container.
Heat at 900W for 2 mins
Oven
Pre-heat your oven to 180°C (gas mark 6).
Place the ookii tori on a baking tray lined with greaseproof paper.
Bake in the middle of the oven for 7 to 8 mins.
Pre-heat your oven to 180°C (gas mark 6).
Place the ookii tori on a baking tray lined with greaseproof paper.
Bake in the middle of the oven for 7 to 8 mins.
Manufacture
Thailand
Thailand
Origin
Chicken: Thailand
Chicken: Thailand
Halal
Raw materials and production site both certified
Raw materials and production site both certified
Frozen
Store at -18°C – Store between 0 and 4°C once defrosted
Store at -18°C – Store between 0 and 4°C once defrosted
CONDITIONNEMENT
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| Ref | Target market | Weight/unit | No. of pieces/SKU | Net SKU weight | No. of SKUs/box | No. of SKUs/pallet |
|---|---|---|---|---|---|---|
| 110004 | Food Service | 100 g | 20 | 2 kg | 4 | 220 |