Teriyaki Chicken Bao

Full Ingredients

STEAMED BUN FILLED WITH DARK MEAT CHICKEN, VEGETABLES, AND TERIYAKI SAUCE 4 Pieces Keep Frozen (0°F) Ready To Cook Ingredients: DOUGH: (all purpose flour bleached enriched (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), water, sugar, high heat nonfat dry milk, canola oil, active dry yeast (yeast, sorbitan monostearate), baking powder (corn starch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate)). FILLING: (chicken dark meat (all natural* chicken dark meat), onion, red pepper, chicken fa green onion, water, cilantro, corn starch, ginger, garlic, sesame seed oil, light soy sauce (water, soybeans, salt, wheat flour, potassium sorbate (less than 1/10 of 1% as food preservative)), salt). SAUCE: (sugar, mushroom flavored dark soy sauce (water, soybeans, sugar, salt, wheat flour, extract of mushroom, sulfur dioxide), red wine vinegar (red wine vinegar with water to 5% acidity), light soy sauce (water, soybeans, salt, wheat flour, potassium sorbate (less than 1/10 of 1% as food preservative)), salt. CONTAINS: WHEAT, MILK, SESAME, SOY Manufactured for Wow Bao, Chicago, Illinois, 60654 THAWING: * For thawing: place bao in refrigerator for 3 hours before cooking, or defrost by microwave. COOKING TIME: MICROWAVE: Place 1-2 thawed* bao on a microwaveable safe plate. Cover them with a damp (not moist) paper towel. Microwave on HIGH for 20 seconds Remove bao from heat. Allow to cool slightly before eating. From Frozen: Cover them with a damp (not moist) paper towel then place frozen bao directly in microwave for 45 seconds. STOVE TOP STEAM: Fill a pot with water. Rest colander above it and cover. Once water is boiling and steam is produced, add thawed* bao to the colander and cover. Steam for 4-6 minutes. Remove bao from heat. Allow to cool slightly before eating. Bao are best served if they do not touch one another or sides of the steamer while cooking. INTERNAL TEMPERATURE: Individual cooking appliances may vary. Cook all products to an internal temperature f165 °F by use of a thermometer.