Description
🚚 Fastest delivery time: 2-day delivery.
🐝 Supplier / Origin: Tsuen Wan Market Street Market Ko Fai Chicken Stall / Locally Raised Live Chickens
🔖Certification: Licensed by the Agriculture, Fisheries and Nature Conservation Department for raising poultry; one of the 20 legally licensed and supervised farms of the Fisheries and Conservation Department
🎗 Restricted food sales license number: 0363802523 (prepackaged refrigerated and chilled poultry).
Signature/Approval: Prepackaged Frozen (Chilled) Poultry
Licensed address: A19, 4th Floor, Luen Hing Factory Building, No. 109, King Lam Street, Healthy Express
🌱 Farm introduction:
Tai On Chicken is a live chicken brand that is 100% Hong Kong-raised and does not contain added hormones. During the breeding process, we absolutely did not add any hormones and antibiotics, so that everyone can eat with peace of mind and peace of mind!
The chicken raised locally in Hong Kong has passed the test of the famous international testing center SGS, which does not contain antibiotics and hormones banned by the Hong Kong government for animals.
The farm has a one-stop chicken raising technology: the establishment of breeding, feed production, from eggs to chick hatching, broiler feeding management, one-stop monitoring, all carried out in Hong Kong, and it is the first environmentally friendly farm in Hong Kong to ensure top quality and supply stable.
🔖 Hong Kong local
🔖 No added hormones
🔖 Farm direct delivery
🍀Brand concept: The chickens raised on the farm are all hormone-free fresh chickens, raised locally, and can be purchased with peace of mind.
🛍 Product Information :
🐓 タイオンチキン |大安鶏は香港で50年の歴史を持つ地鶏ブランドです。各家庭によく知られている伝統的な地鶏の代表格です。 1950年代に香港の地元養鶏農家である項季氏によって初めて飼育され、豊かな鶏肉の風味で知られています。泰安の新鮮な鶏はすべて香港で飼育されています。
Tai On Chicken is a brand of hormone-free live chickens raised 100% in Hong Kong. We never add any hormones or antibiotics during the breeding process, so that everyone can eat it with peace of mind!
Tai On Chicken has passed the inspection of the famous international testing center SGS, and does not contain antibiotics and hormones banned by the Hong Kong government in animals.
🔅Cooking tips :
Taboo crowd
Common people can eat. Women, especially puerpera, who are physically deficient and blood deficient, liver and kidney deficiency, and spleen and stomach are unhealthy.
Some articles point out that chicken heads, chicken wings, and chicken feet can move wind, generate phlegm, and help fire, so those with hyperactivity of liver yang should not eat them.
food compatibility
"Compendium of Materia Medica" believes that black-bone chicken has the functions of nourishing deficiency, fatigue and weakness, controlling thirst, benefiting pregnant women, and treating women's collapse and some diseases of weakness.
"Shen Nong's Materia Medica" has made a detailed description of the medicinal value of different parts of the whole body of black-bone chicken:
Meat - has the function of regulating internal organs, treating burns, tinnitus and hemostasis.
Liver-helps to restore eyesight, enhance physical strength, and promote the development of the fetus.
Gallbladder--It has a good effect on the treatment of conjunctivitis, hemorrhoids, and dry skin.
Stomach - It can be used to treat gastric ulcer and diarrhea, and has antipyretic and diuretic effects.
Eggs - can treat stroke, burns, epilepsy and other diseases.
Special Note: The time for fresh chicken is before 2:00 pm. Please put it in the refrigerator as soon as possible after receiving the goods on the same day and keep it refrigerated at 4 to 10 degrees. It is generally believed that those who have not cleared the evil poison should not eat chicken. Some articles pointed out that chicken head, chicken wings, chicken feet can move wind, produce phlegm, and help fire, so those with hyperactivity of liver yang should not eat it for reference. Fresh chickens from this farm will come with full internal organs.
🔆 Fresh Chicken Trivia
🥢 What to do if I bought fresh chicken and do not cook it on the same day 🧐:
🐓 When you buy fresh chicken, please put it in the refrigerator (0-4 degrees) immediately to keep it fresh 💯.
🐓 🐓 If the fresh chicken is not eaten on the same day, please store it in the ice tray (0 to -18 degrees) and freeze it; just put it in the general refrigerator or vegetable and fruit cabinet (0-4 degrees) the night before eating, You can cook the next day🧑🏻🍳🥢😋.
🐓 🐓 🐓 High-quality fresh chicken is frozen in the ice tray (0 to -18 degrees) for 15 days. It does not have much effect on the meat quality. After thawing, cooking will still have the aroma of fresh meat; but if it is placed in the ice tray (0 to -18 degrees) degrees) more than 15 days, the meat quality and flavor will be slightly inferior, but still better than the meat quality of frozen chicken that has been refrigerated for one year or more 🥰.
🥘 Suggested Recipe：
Mid-Autumn Taian Wonton Chicken 中秋泰安雲吞雞
Tai On Chicken … 1 piece (about 2.5-3 catties)
Pork belly … 200g (about 5-6 taels)
Jinhua ham (sliced)… 50g
Dried scallops … 4-6 pieces
Winter mushrooms … 6-8 pieces
Ginger slices … 3-4 slices
Water … 1.5 – 2L (depending on the pot and ingredients)
Use ginger and scallion to run the water... Appropriate amount
Wontons … 10 pieces*
Small Chinese cabbage … 200g ((about 5-6 taels)*
Unsweetened soy milk … 200-300ml*
Jinhua ham (shredded for serving)… 20-30g*
*You can add or subtract as you like
How to make lazy bag:
1. Wash the Tai On Chicken, remove the head and tail, and cut out the chicken gizzards and wings.
2. Peel the chicken skin and cut off the fat; cut off the toenails of the chicken feet. Then wash inside and out.
3. Wash the mushrooms and dried scallops and soak them in boiling water for about 10 minutes
4. Running water through the meat ingredients can remove the blood and dirt inside the meat. The method is to prepare a pot of water, put in some ginger, onion, and all the chicken and pork, bring to a boil over medium heat, turn off the heat as soon as the water boils, and take out the ingredients.
5. When taking out the gizzards and chicken wings, you can immediately put them into ice water to make the skin of the gizzards and chicken wings shrink immediately. When you eat them later, the skin will be more refreshing and tender. stand-by.
6. Prepare a pot of water (about 1.5 - 2L), add ginger slices, chicken shells, chicken feet, pork belly, dried scallops, mushrooms and Jinhua ham slices. Simmer over medium heat for 1.5 hours to create a rich, fresh chicken broth.
7. When done, remove the chicken shell, tear the chicken by hand, and set aside.
8. Return the remaining chicken legs and chicken wings (step 5) to the soup and cook for another 5-10 minutes. If you like, you can add unsweetened soy milk at this step to make the chicken soup milkier, smoother and sweeter. When adding soy milk, add half first, taste, and then add the amount you like.
9. At the same time, use another pot of water to boil, cook the wontons until 90% cooked, then take out. Add oil to the water, put in the vegetables and cook, set aside
10. Finally, put the shredded chicken, vegetables and wontons back into the chicken soup and boil for another 1-2 minutes to allow the chicken, vegetables and wontons to absorb into the chicken soup. Taste and add salt if necessary. Delicious wonton chicken, done!
August Osmanthus Tai On Chicken 八月桂花泰安雞
In the eighth month of the lunar calendar, sweet osmanthus flowers are in full bloom in the south of the Yangtze River. Osmanthus duck is a famous Nanjing dish and is also a delicacy that is shared with family during the Mid-Autumn Festival. The dish is mixed with the fragrance of August osmanthus flowers, with a unique taste and tender and fresh meat. It is fat but not greasy, with a jade-white color, and it leaves a long aftertaste.
We invited the chef of Yongfuhui Boutique Private Kitchen to select high-quality local Tai'an chicken and pair it with osmanthus to prepare this Jiangnan Mid-Autumn Festival dish - August Osmanthus Tai On Chicken.
Material:
Tai On Chicken – 1 piece
Scallions – 2
Salt – 80 g
Ginger slices – 4 slices
Cinnamon – a little
Star anise – 8 pieces
Bay leaves – a little
Osmanthus wine – 10g
Osmanthus – 10g
Green and red peppercorns – 10g
practice:
[Step 1] Add the above ingredients, green onion, ginger slices, salt, cinnamon, star anise, bay leaves, green peppercorns and red peppercorns into a wok and fry until fragrant;
[Step 2] Add osmanthus wine and osmanthus, and spread them evenly over the Taian chicken with your hands;
【Step 3】Then stuff the above ingredients into the chicken's stomach and marinate for about two hours;
[Step 4] Place the marinated Taian chicken into the oven and steam over high heat for about 25-30 minutes;
[Step 5] Take out the Tai On Chicken and pour out the chicken juice in the belly; after the chicken is cooled, cut it into pieces and place on a plate;
[Step 6] Use a white wok to fry the remaining osmanthus flowers until fragrant, pour them on the Tai'an chicken, and finally pour the chicken juice just poured out from the belly. It's done!
Stewed Tai On Chicken with Rice Wine and Morel Mushrooms 黃酒羊肚菌燉泰安雞
The so-called "Winter New Year" means that on this day the whole family will gather together to have a meal. Then a beautiful chicken is a must! It turns out that the history of "eating chicken during the winter solstice" in China is very long! There is a proverb that goes "Eat a chicken every ninth day, and you'll be healthy in the coming year." It means that starting from the winter solstice, if you eat chicken once every nine days, and repeat this nine times until the Waking of Insects (before spring arrives), you can lay a good foundation for your health in the next year.
Xuzhou people also have a nourishing and health-preserving tradition of "one chicken for every nine days". They will start boiling chicken soup on the winter solstice to nourish and warm the body in order to store energy to resist the cold winter. This time we once again invited the chef of Yong Fu Hui Boutique Private Kitchen to demonstrate for us the Winter Solstice dish "Tai On Chicken Stewed with Yellow Wine and Morels". It is not only unique but also easy to cook and nourish the body, making it the most suitable tonic for the Winter Solstice. Everyone remember to order a fresh chicken from our chicken stall early and take it home to cook for the winter with your family!
Material:
Tai On Chicken – 1 piece
Morel mushrooms – 1 ounce
Shaoxing Rice Wine – 250 ml
Ginger – 3 slices
Segment – a little
Wolfberry – a little
Seasoning Salt, sugar – a little
practice:
【Step 1】Wash the Tai On Chicken and cut into pieces; soak the morels in water until soft;
[Step 2] Heat oil in a wok, add ginger, add chicken pieces and sauté until fragrant, add rice wine and stir-fry until fragrant, and season with salted sugar;
[Step 3] Add the soaked morels and wolfberries, cover with a lid and cook over medium heat for 5 minutes. Finally, add the minced pork.
Tai On Chicken with Auspicious Wine
Eating chicken during the Chinese New Year brings good luck and fortune! Chinese New Year is next week, remember to order early to get some delicious chicken with no hormones and chicken flavor, so that the whole family can celebrate the Year of the Pig happily!
Material:
Taian Chicken – 1
Shaoxing wine – 150g
Sauce – 100g
Sichuan pepper – 5g
Star anise – 5g
Ginger – a little
Slices – a little
Seasoning
A pinch of salt
practice:
【Step 1】Wash the Tai On Chicken;
【Step 2】Boil a pot of water, enough water to cover the chicken; soak the whole chicken in boiling water for about 20 minutes until cooked;
[Step 3] Take the chicken and add peppercorns, star anise, minced pork and ginger into the hot chicken soup and stir. After the soup cools down, add the marinated pork and Shaoxing wine.
[Step 4] Place the whole chicken in the Shaoxing wine soup and soak in the refrigerator for four hours;
【Step 5】Take out the chicken, cut into pieces and serve on a plate.
Dragon Boat Festival Tai On Chicken Recipe
I believe everyone has made a lot of rice dumplings with scallops, so today I’m going to make a whole scallop chicken! Once again, thank you to the popular blogger #文迪私人厨房 for sharing this precious Tai On Chicken recipe with us! Use a local hormone-free chicken - Taian chicken to make two recipes. One chicken, two flavors, just right.
One is the "Tai On Chicken and Scallop Chicken", which is a first-class dish! Not finished yet, another one is the "Tai'an Chicken Scallop and Fish Maw Soup". First, soak the chicken in soup, then add fish maw and longan to the fresh chicken soup to make a precious soup. It's time to replenish your body!
This holiday season, quickly reserve a Taian chicken and have a good meal together!
【Tai On Scallop Chicken】
Material:
1. Tai On Chicken, about 1350g
2. [Chicken Soup Ingredients] 50g Jinhua Ham
3. [Chicken Soup Ingredients] 400g pork belly
4. [Chicken Soup Ingredients] 45g scallops
5. [Chicken Soup] 4 slices of ginger
6. [Ingredients for blanching ginger and scallions] A few scallion segments
7. Hot water: about 4 liters
8. Half tablespoon of salt
9. [Scallop juice] Half a portion of scallop
10. [Scallop sauce] 1.5 tablespoons oyster sauce
11. [Scallop juice] 1 tablespoon soy sauce
12. [Scallop juice] 1/2 tablespoon sugar
13. [Cornstarch juice] 1 teaspoon cornstarch
14. [Cornstarch juice] 3 tablespoons water
practice:
1. Blanch Jinhua ham and pork belly in hot water and set aside.
2. Bring the water to a boil, add the chicken soup stock and cook for 1 hour and 15 minutes.
3. The chicken needs to be blanched with the ginger and scallion blanching ingredients. (Please blanch the fish maw first and then the chicken when blanching the ginger and scallions.)
4. Put the chicken into the chicken soup and cook for 15 minutes, turning the chicken over halfway through, then turn off the heat and bake for 20 minutes.
5. Take out the chicken and apply rock salt on it while it is still hot. Let it freeze slightly before chopping it so that the chicken will not be too loose.
6. When the scallop and fish maw soup has been cooking for about another hour, you can take out the scallops.
7. Shred the scallops, put half of it back into the fish maw soup, and keep the other half for making the scallop chicken.
8. Use a little oil to stir-fry the shredded scallops, add [scallop sauce: oyster sauce, soy sauce, sugar] and simmer for a while, slowly add [cornstarch sauce: cornstarch and water]. Not all the cornstarch sauce is needed, please visually check the richness. Finally, add a little oil to make the scallop sauce shiny.
9. After the chicken is chopped, you can directly pour the scallop sauce on it, or you can steam the chicken pieces and then pour the scallop sauce on them.
【Chicken Soup with Scallop and Fish Maw】
Material:
1. Fish Maw 6 pieces
2. Chicken soup
3. 8 red dates
4. Longan pulp 10 or more
5. Shredded scallops, half portion
6. More than 10 wolfberries (add or not as you like)
practice:
1. Soak fish maw until soft.
2. Drain the water from the fish maw with ginger and scallion and then bake for 15 minutes. Remove the water from the fish maw and keep it for later use. (Boil the ginger and scallions in water, first blanch the fish maw and then the chicken.)
3. When the chicken has been soaked in the soup, take out the chicken and cook with the fish maw, red dates and longan meat for another 1.5 hours.
4. In the last half hour, remove the scallops and shred them.
5. You can add soaked wolfberries.
6. Put half of the shredded scallops back into the pot.
7. Turn to high heat and cook until the thickness you like, then add salt.
Tips for managing time:
1. Time required for the first part of the scallop soup – 1 hour and 15 minutes
2. Boil the chicken – 15 minutes
3. Turn off the heat and soak the chicken – 20 minutes
4. Remove the dried scallops and shred them 1 hour after the fish maw is removed – 1 hour
5. Then, simmer the wolfberries for another half an hour, and simmer the shredded scallops for 30 minutes
6. Turn to high heat and boil until it reaches your preferred consistency, then add salt to finish.
7. The whole process is done with open flame for three hours.
