Pullet | Fook Wong Chicken | 1-1.2 kg
$25.60UNIT
Aurum Fook Wong Pullet 1.0–1.2kg is a lighter young hen, ideal for smaller families, couples and refined everyday meals.
Raised for 100–120 days on our partnered Victorian farms, this pullet offers tender meat, clean chicken flavour, delicate fat content and a gentle layer of natural chicken oil. As a young hen before laying egg, it delivers a softer mouthfeel and richer eating quality, making it especially suited to gentle cooking methods where texture, flavour and natural oil are important.
Its smaller size makes it easy to prepare whole, then chopped and shared at the table. Perfect for slow-poached chicken, steamed chicken, chilled chicken dishes, chicken essence, small-format nourishing soups and refined home-style cooking.
Suggested recipes: Ginseng Chicken (Samgyetang), Chopped Slow-Poached Chicken, Empress Chicken, Poached Chicken with Chicken Essence, Steamed Chicken with Goji Berries, Drunken Chicken and Small-Format Herbal Chicken Soup.
Pairing suggestion: Riesling, lightly oaked Chardonnay, jasmine tea, aged white tea or light oolong tea.
Aurum Fook Wong Pullet is raised on partnered Victorian farms for 100–120 days, allowing the bird to develop tenderness, natural chicken flavour and a gentle layer of chicken oil.
As a young hen before laying egg, it is valued for its softer texture and delicate fat content, making it well suited to slow poaching, steaming and nourishing soup recipes.
Aurum Fook Wong Pullet 1.0–1.2kg offers tender meat, clean chicken flavour and a rounded mouthfeel, supported by delicate fat content and natural chicken oil.
When slow-poached, steamed or chilled, it keeps the meat moist and tender, making it ideal for chopped sharing dishes, chicken essence, Samgyetang and herbal soups.
1-1.2 kg per bird · Individually packed · 12 birds per carton
A refined young hen size, best enjoyed through gentle cooking methods that preserve tenderness and natural chicken oil.
For this 1.0–1.2kg Pullet, we recommend slow poaching, steaming or chilling, then chopping to share with ginger-spring onion oil, chicken essence, light soy or Shaoxing wine dressing. It is especially suited to Empress Chicken, Drunken Chicken, Samgyetang and nourishing herbal soups.
Pair with Riesling, lightly oaked Chardonnay, jasmine tea, aged white tea or light oolong tea.
