「雞」在中國飲食文化的地位舉足輕重，其變化之大，可製作出不同佳餚。唯港薈 (Hotel ICON) 天外天中菜行政主廚徐偉輝師傅，於九月至十月期間，特別選用本地飼養三黃雞，以不同的烹調手法，製作出八道不同的菜式。
In Chinese cuisine, chicken, as versatile as it is delicious is highly regarded as a popular ingredient for a main dish. From September to October, Hotel ICON’s Above & Beyond Executive Chef Paul Tsui will be featuring eight savoury dishes, cooked in different styles using top-quality, locally-raised Yellow Hair Chickens.
Yellow Hair Chickens, also known as the ‘Three Yellow Chicken’ for its yellow feathers, yellow beak and yellow feet, are famed for its tenderness, juiciness and richness of flavour.
Among all eight dishes, the Baked Chicken with Ginger and Salt served in Copper Pot, Chef Tsui sautés and simmers the chicken with fresh sand ginger in copper pot for 5 minutes to bring out the aroma of the herb and tenderness of the meat. Luxurious truffles are added to hand-peeled chicken meat in Shredded Chicken with Truffles to make it even more mouth-watering. In Wok-fried Chicken Fillet with Sweet Bean Sauce, Leek and Spring Onion served with Pancakes, the fillets are wok-fried with sliced leeks, onions and slightly spicy sweet bean sauce. When served with thin Chinese pancakes, the dish is simply extraordinary! The fragrance of tangerine peel and black beans in Stir-fried Chicken with Tangerine Peel and Black Beans in Casserole permeates fully into the chicken, elevating the flavourful experience to a whole new level. Through four hours of simmering, the juicy chicken essence and the aromatic white pepper in Double-boiled Chicken Soup with Won Ton and Pepper are interwoven to form a rich soup of goodness which has great nourishing effect.
In addition, Steamed Chicken Fillet with Preserved Vegetable and Lotus Leaf, Pan-fried Egg with Minced Chicken and Preserved Turnip, and Deep-fried Stuffed Chicken are also available in this limited-time promotion at HK$248 / dish.
Locally-sourced Yellow Hair Chicken in Eight Styles at Above & Beyond:
Date: From 1st September till 30th October, 2018
Time: 11:00 – 14:30 & 18:00 – 22:30