Cockerel Breast | Fook Wong Chicken | 8pcs per pack, ~1kg
$19.50UNIT
Aurum Fook Wong Cockerel Breast brings the quality of our slow-grown Fook Wong Cockerel into a convenient, easy-to-cook format.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its true chicken flavour, firmer texture and stronger meat structure. As a young rooster, Cockerel breast offers a leaner cut with a satisfying bite, making it well suited to quick pan-searing, steaming, poaching, grilling, roasting and sliced dishes.
For best results, we recommend a light brine for 6–12 hours before cooking to help keep the breast tender, juicy and evenly seasoned. This cut is ideal for customers who want the flavour and quality of Fook Wong Cockerel with the convenience of a boneless cooking option.
Suggested recipes: Poached Cockerel Breast with Ginger Scallion Sauce, Pan-Seared Cockerel Breast with Soy Butter, Steamed Cockerel Breast with Mushroom, Cockerel Breast Salad with Sesame Dressing, Salt-Baked Style Cockerel Breast, Chicken Katsu, Cockerel Breast Schnitzel, Grilled Cockerel Breast with Lemon Herb Dressing and Cockerel Breast Rice Bowl.
Pairing suggestion: Chardonnay, dry rosé, Riesling, Japanese whisky highball, jasmine tea, roasted oolong tea or cold-brew green tea.
Aurum Fook Wong Cockerel is raised on partnered Victorian farms for 100–120 days, allowing the bird to develop true chicken flavour, firmer texture and strong meat structure.
This breast cut offers the same Fook Wong quality in a convenient format, ideal for quick cooking, portioned meals and modern family recipes.
Aurum Fook Wong Cockerel Breast offers true chicken flavour, lean texture and a satisfying bite.
When lightly brined, then stir-fried, poached, pan-seared or grilled, it stays tender while carrying sauces, dressings and aromatics beautifully.
~110-130g each · 8pcs (~1kg) per pack · 15 packs (~15kg) per carton
A practical and versatile cut for customers who want Fook Wong Cockerel quality with everyday convenience.
For this Cockerel Breast, we recommend a light 6–12 hour brine before cooking, especially for pan-searing, grilling or roasting. It works well in both entrée and main course applications — from sliced poached chicken with ginger scallion sauce to salads, rice bowls, schnitzel, katsu and lemon herb grilled chicken.
Pair with Chardonnay, dry rosé or Riesling. For a modern pairing, serve with a Japanese whisky highball. For tea pairing, choose jasmine tea, roasted oolong tea or cold-brew green tea.
