Today, we have chicken again! But this time, we will not have such cooked chicken as Braised Chicken in Brown Sauce, Spring Water Chicken, Peppery Chicken, and Chicken Braised with Taro, but their raw material— free-range chicken Zengfu of Fuling.

The dish of Zengfu Chicken in Fuling

A delicacy needs good ingredients, appropriate cooking methods, masterly culinary skills, and dedication. Chickens from Zengfu can be described as a good ingredient. They are raised outdoors, running freely and breathing fresh air. Insects, leaves, and weeds scattered around mountains are their food; breeders will give them rice, only if chickens are not full. Unlike chickens fed for just tens of days with fodder before being sold, it takes over nine months for these native chickens to be on the market. Thus, Gourmet Powder is useless when you use them to make a dish.

The soup

Chickens from Zengfu have five features: cyan feet, black skin, yellow feathers, red comb, and green ears. If you visit Zengfu, you can find that chickens in the mountains are vigorous and healthy. They have good figures, small bones but rich, tender, fragrant meat, and good mouthfeel. These native chickens are nutritious, having melanin, protein, B vitamins, 18 amino acids, and 18 microelements. They boast higher nicotinic acid content, Vitamin E, phosphorus, iron, potassium, and sodium but lower cholesterol and fat than normal chickens.

Chooks