Cockerel | Fook Wong Chicken | 1.3-1.5 kg
$24.80Unit
Aurum Fook Wong Cockerel 1.3–1.5kg is a lighter whole bird, ideal for weekday meals, shared chopped-style dishes and practical family cooking.
Raised for 100–120 days on our partnered Victorian farms, this young rooster offers firmer texture, clean chicken flavour and a satisfying bite. Compared with Pullet, Cockerel is leaner and more structured, making it well suited to dishes where the meat is chopped, portioned, stir-fried, steamed or gently braised.
This 1.3–1.5kg tier is especially useful for smaller-format cooking while still delivering the true chicken flavour and meat structure of Fook Wong Cockerel. It performs well in recipes where the bird is cooked whole or portioned, then chopped and shared at the table.
Suggested recipes: Chopped Steamed Chicken with Mushrooms, Shredded Chicken with Sand Ginger, Kung Pao Chicken, Sizzling Chicken Pot, Curry Chicken Pot, Small-Format Cantonese Soy Sauce Chicken, Chicken Chasseur and Moroccan Chicken Tagine.
Pairing suggestion: Dry rosé, Riesling, light Pinot Noir, jasmine tea, roasted oolong tea or pu’er tea.
Aurum Fook Wong Cockerel is raised on partnered Victorian farms for 100–120 days, allowing the bird to develop firmer texture, natural flavour and stronger meat structure.
As a young rooster, Cockerel is leaner and more muscular than Pullet, making it especially suited to chopped, braised, steamed and wok-style recipes.
Aurum Fook Wong Cockerel 1.3–1.5kg offers clean chicken flavour, firmer texture and a satisfying bite.
When chopped, steamed, stir-fried or lightly braised, it holds its structure well while carrying ginger, soy, mushroom, curry and spice-based seasonings.
1.3-1.5 kg per bird · Individually packed · 10 birds per carton
A practical Cockerel size, best suited to chopped sharing dishes and everyday cooking where texture and flavour need to hold through the recipe.
For this 1.3–1.5kg Cockerel, we recommend chopped steaming, wok cooking, light braising, curry pots and sand ginger-style preparations. It is especially suited to Chopped Steamed Chicken with Mushrooms, Shredded Chicken with Sand Ginger, Kung Pao Chicken, Sizzling Chicken Pot and Small-Format Cantonese Soy Sauce Chicken.
Pair with dry rosé, Riesling or light Pinot Noir. For tea pairing, choose jasmine tea, roasted oolong tea or pu’er tea to support savoury, ginger and soy-based dishes.
Brined Cockerel with Vin Jaune
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