“Where Are These Chickens From?”
Chicks under one month old must be kept in cages until they have the ability to take care of themselves before they are released for food. (Photo: Sin Chew Daily)
The height, design and distance of the chicken cocoons are all a matter of learning. If the chicken clam structure is designed to be short and prone to moisture, the risk of chicken infection is relatively high. In addition, the extent to which chickens go out for food is generally not too far away from the chickens. This is the habit of the chickens. (Photo: Sin Chew Daily)
The chickens are free to move on the farm during the day, and the foods eaten by the “chicken” include insects, corn, crust and coconut milk. (Photo: Sin Chew Daily)
Dong Furong revealed that feeding chickens only consumes corn, and the meat quality of the chickens will be golden yellow. (pictured left); Moringa is planted on the farm and plans to be ground into powder to feed the chickens. (Photo: Sin Chew Daily)
Dong Furong believes that there is enough space for the chickens to eat well and live well, and the chickens will grow healthily. (Photo: Sin Chew Daily)
Learn More About The Farm:
2015年 3月 7日【国内热报】你可能听过长辈说，小朋友要用功读书，多读书，以后才不用做顶着大太阳做苦工啊。可是偏偏，却有两个读到硕士和学士的年轻人，有冷气房不坐，跑到郊外种菜养鸡去了，到底为了什么？来看特派记者的报道。更多第一手资讯，请留守每晚《八点最热报》，Astro AEC （频道301）及 Astro AEC HD （频道 306）
Posted by Astro AEC 八点最热报 on Saturday, 7 March 2015
How To Make: Country-style Kampung Chicken Stew
- 80g carrot, cut into match sticks
- 80g radish, cut into match sticks
- 1tsp salt
- 1 red chilli, seeded and sliced thinly
- 1 onion, sliced
- 3tbsp vinegar
- 5tbsp sugar
- 1 free-range kampung chicken, about 1.5 kg, halved
- 1tbsp sesame oil
- 2tbsp gingergrated
- 1tbsp garlicchopped
- 1tbsp preserved bean paste, tau cheong
- 2 pieces fermented red bean paste, mashed
- 1.5litre water
- 1/2tsp light soy sauce
- 1 tsp fish sauce
- 2 tbsp sugar, to taste
- 1/2tsp pepper
- 1/4tsp dark soy sauce
- 1tbsp Shao Hsing Hua Tiau wine
- 1tbsp potato starch, mixed with 1 tbsp water
To make the pickles: In a mixing bowl, combine the carrot and radish. Add the salt and mix by hand, giving the mixture a squeeze or two. Set aside for 8-10 minutes. Rinse in running cold water to remove the salt and then squeeze out the moisture.
Mix together with the chilli, onion, vinegar and sugar. Set aside to marinate for an hour in the refrigerator.
To prepare chicken: Clean the chicken and pat dry. In a frying pan, heat 3 tablespoons oil and pan-fry the chicken until golden. Dish out and set aside.
In a casserole pan or wok, heat the sesame oil and sauté the ginger and garlic until fragrant.
Add the preserved bean paste and fermented red bean paste; fry until fragrant.
Add the chicken, water, and sauce ingredients. Bring to a boil, reduce the heat and braise for 50-60 minutes, or until meat is tender.
Dish out chicken and cut into serving sizes. Strain the gravy and return to the pan; add potato starch mixture to thicken the gravy.
To serve: Plate the chicken and pour the gravy over. Serve with the pickled vegetables.
Also Try: Herbal Emperor Chicken