Mrs. Foodrite Sweet Chilli Sauce (1 kg)

Product Ingredients:

Liquid Glucose, Water, Sugar,Garlic Paste, Iodized Salt, Red Chilli Flakes,Thickeners (1442, 415), Acidity Regulators (260, 330), Spices & Condiments, Preservative (211)

CONTAINS PERMITTED CLASS II PRESERVATIVE (211)

Nutritional Information*:
Serving Size: 15 g

Nutritional Content	Value Per Serve	Per Serve Percentage Contribution to RDA**	Value Per 100 g
Energy (kcal)	33.08	1.65%	220.52
Protein (g)	0.09		0.58
Fat (g)	0.06	0.09%	0.4
Carbohydrate (g)	8.05		53.65
Sugar (g)	5.31		35.37
Added Sugar (g)	3.00	6.00%	20
Sodium (mg)	127.90	6.40%	852.68

*Approximate Value

** Per Serve percentage contribution to Recommended Dietary Allowance (RDA) calculated on the basis of 2000 kcal energy for average adult per day.

Best Before:

Pouch Packing

BEST BEFORE SIX MONTHS FROM MANUFACTURE

Storage Instructions:

STORE UNDER REFRIGERATION.DO NOT FREEZE.

Usage Instructions:

Vietnamese Rice Pepper rolls

Ingredients

10 spring roll rice paper

1 large carrot, peeled and julienned

1 large cucumber, julienned

1/2 of a large red pepper, julienned

1/3 cup chopped purple cabbage

1 cup cooked rice noodles or rice vermicelli tossed with 2 tbsp food rite chili garlic sauce

1 avocado, sliced

handful fresh cilantro, mint & basil

1 cup romaine or iceberg lettuce leaves (torn in half

20 medium cooked shrimp, peeled & sliced in length-wise and tossed with 5 tablespoons food rite sweet chilli sauce

optional for garnish: sesame seeds

sweet chilli chicken

Ingredients

For MARINATION :- 1/2 cup Foodrite's sweet chilli sauce

¼ cup salad oil

1 teaspoons fine chopped ginger,

1 teaspoon fine chopped garlic

Salt and pepper to taste

1 teaspoon lemon juice

1 tablespoon butter

Chicken :- You may use chicken breast boneless with skin or chicken leg boneless ( chicken leg is a better option as it has fat and in cooking at high temperatures retains moisture so even if overcooked doesnt become chewy like chicken breast)

Instructions

Step 1:Prepare the rice paper wrappers:
Pour warm water into a large bowl or 9-inch square or round pan. Dip the rice paper into the warm water one at a time for 15-20 seconds.
You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board.
Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.

Step 2 :

Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage with few drops of lemon juice on bottom 1/3 of the rice paper as explained in 2nd picture.

Then, a small amount of noodles , a slice or two of avocado and a bit of cilantro. Lay lettuce leaf on top and 4 slices of shrimp ( if using) on top of lettuce. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.

Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Roll and use your hands to tuck the filling in as you go.

Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish.

After rolling all, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with food rite sweet chilli garlic sauce.

Prepare the marination :- Mix all the ingredients except salt n pepper and stir to mix will.

Preparation for chicken:-1. Clean and pat dry chicken leg. Put it in a bowl. Add half of prepared marination. Massage chicken with hands in marination for a minute or two. Cover the bowl with clean film and put it in refrigerator for at least two hrs.

2. heat up heavy bottom pan and add a spoonful of oil. Place the chicken in pan with skinside at the bottom. Let cook till skin is crispy and golden brown. Turnover and let other side become golden bown as well.

3. Now remove from pan and place it in a oiled baking tray. Pour remaining marination on top of chicken. Add ½ cup of water on tray. Cover and seal the tray with silver foil and bake in a preheated oven at 200 degree c for 20 minutes

4. Take out of oven, open the silver foil. To ensure that chicken is cooked , pierce chicken with a toothpick . if you have to put pressure while piercing toothpick and when you pull out toothpick if it has blood on it then chicken bit raw inside. In this case put the silver foil back and let cook in oven for few more minutes.

5. When done slice the chicken and serve hot with sauteed chicken or tossed salad.

6. You'll find some juices in the baking tray. Take them in a pan. Let simmer. Add a spoonful of butter. Adjust salt if required. Now use these as sauce for chicken.