Cockerel Testicles | Fook Wong Chicken | ~250g pack
$6.50UNIT
Aurum Fook Wong Cockerel Testicles are a specialty offal selection from our slow-grown Fook Wong Cockerel, valued for their creamy texture, rich mouthfeel and distinctive chef-led cooking applications.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its true chicken flavour, firmer structure and whole-bird eating quality. Cockerel Testicles offer a softer, more delicate eating experience compared with other offal selections, making them especially suited to gentle cooking, hot pot, skewers, quick stir-frying and refined small plates.
When lightly poached, grilled, pan-seared or cooked in broth, they deliver a creamy, tender texture with a mild savoury finish. They work well with ginger, spring onion, garlic, soy, chilli, black pepper, yakitori tare, sesame oil, mala spice and light broths.
Suggested recipes: Hibachi-Grilled Cockerel Testicle Skewers, Yakitori-Style Cockerel Testicles, Cockerel Testicles with Ginger and Spring Onion, Sichuan Mala Cockerel Testicles, Cockerel Testicle Hot Pot, Garlic Butter Cockerel Testicles, Black Pepper Cockerel Testicles and Cockerel Testicles in Master Stock.
Pairing suggestion: Japanese whisky highball, dry sake, crisp lager, Champagne, roasted oolong tea, hojicha or pu’er tea.
Aurum Fook Wong Cockerel Testicles come from our Fook Wong Cockerel, raised on partnered Victorian farms for 100–120 days.
As part of Aurum’s whole-bird approach, this specialty offal selection reflects thoughtful use of the bird and celebrates traditional texture-led cooking.
Aurum Fook Wong Cockerel Testicles offer a creamy, delicate texture with a rich mouthfeel and mild savoury finish.
They perform best with gentle cooking or quick high-heat preparation, carrying ginger, soy, chilli, garlic, black pepper and charcoal-grilled flavours well.
250g pack · 40 packs per carton
A distinctive offal selection for customers and chefs who appreciate creamy texture, delicacy and whole-bird cooking.
For Cockerel Testicles, we recommend gentle poaching, hot pot, yakitori-style grilling or quick stir-frying. Avoid overcooking to preserve the creamy texture and rich mouthfeel. They work especially well with ginger-spring onion, yakitori tare, mala spice, garlic butter, black pepper or light master stock.
Pair with Japanese whisky highball, dry sake, Champagne or crisp lager. For tea pairing, choose roasted oolong, hojicha or pu’er tea to support savoury, grilled and broth-based dishes.
