Cockerel Cockscombs | Fook Wong Chicken | ~500g pack
$12.50UNIT
Aurum Fook Wong Cockscomb is a specialty cut from our slow-grown Fook Wong Cockerel, offering a unique collagen-rich texture and distinctive eating experience.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for true chicken flavour, firmer structure and traditional whole-bird quality. The cockscomb is especially valued for its gelatinous, collagen-rich bite, making it well suited to grilling, braising, skewers, hot pot and modern chef-led dishes.
When prepared over hibachi or charcoal, the cockscomb develops a lightly crisp surface while retaining its signature soft, springy texture. It also works well in savoury sauces and broths, where its natural collagen adds body and mouthfeel.
Suggested recipes: Hibachi-Grilled Cockscomb Skewers, Yakitori-Style Cockscomb, Cockscomb with Miso Glaze, Soy-Braised Cockscomb, Cockscomb Hot Pot, Sichuan Mala Cockscomb, Cockscomb with Ginger Scallion Sauce and Charcoal-Grilled Cockscomb with Yuzu Kosho.
Pairing suggestion: Japanese whisky highball, dry sake, light beer, dry rosé, roasted oolong tea, hojicha or pu’er tea.
Aurum Fook Wong Cockscomb comes from our Fook Wong Cockerel, raised on partnered Victorian farms for 100–120 days.
As part of Aurum’s whole-bird philosophy, this specialty cut celebrates texture, collagen and fuller use of the bird.
Aurum Fook Wong Cockscomb offers a collagen-rich, springy and gelatinous texture with a clean savoury finish.
When grilled over hibachi or charcoal, it becomes lightly crisp on the outside while remaining soft and bouncy within. In braises or hot pot, it adds body, texture and depth to the dish.
500g pack · 20 packs per carton
A distinctive specialty cut for chefs and adventurous home cooks who value texture, collagen and whole-bird cooking.
For Aurum Fook Wong Cockscomb, we recommend hibachi grilling, yakitori-style skewers, soy braising, hot pot or Sichuan-style mala preparation. A quick blanch before grilling or braising can help prepare the texture and allow sauces or marinades to coat evenly.
Pair with Japanese whisky highball, dry sake or light beer. For tea pairing, choose roasted oolong, hojicha or pu’er tea to support grilled, smoky and savoury flavours.
