Jinding Chicken

Jinding Chicken

　　Fujian specialty — Jinding Chicken, originally from Jinding Village, Zini Township, Longhai County, Fujian Province, is an excellent egg-laying breed. With high egg production and good egg quality, chicks begin laying eggs at around 100–115 days of age. The annual egg yield is generally 265–300 eggs, with each egg weighing about 58 grams. The eggshells are mainly bluish-green. Adult roosters weigh around 1.7 kg, while hens weigh about 1.65 kg. The slaughter rate of adult chickens: half-eviscerated is 65%, and fully eviscerated is 70%.

　　 Specialty Culture: Jinding Chicken originates from Jinding Village on Humaizhou in the lower reaches of the Jiulong River in southern Fujian (now part of Zini Town, Longhai City), with a history of over 200 years. Jinding Chicken is highly productive, early maturing, and good at foraging, making it a lightweight, superior egg-laying breed suitable for free-range farming.

　　 Specialty Efficacy: Chicken meat: the meat of the domestic chicken, a species of the pheasant family. Domestic chickens are also simply called "chickens." In ancient times, they were categorized into four types: red, yellow, black, and white. Currently, well-known chicken breeds include the Nine-Jin Yellow Chicken, Langshan Chicken, Big-Bone Chicken, Shouguang Chicken, Xiaoshan Chicken, Pudong Chicken, Taoyuan Chicken, and Beijing You Chicken, among others. They are raised throughout China. To prepare, the chicken is slaughtered, and its feathers, outer skin of feet, and internal organs are removed, then cleaned for fresh use.

　　 Properties: Sweet in taste, slightly warm in nature. It can warm the middle energizer, nourish the spleen, benefit qi and blood, nourish kidney essence, and eliminate foul qi in the chest and abdomen.

　　 Reference: Contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin, among other components. It has relatively low fat content, including highly unsaturated fatty acids. Also contains cholesterol and histidine.

　　 Uses: Used for deficiency and emaciation, physical weakness after illness; weakness of the spleen and stomach, poor appetite and acid reflux, diarrhea; insufficient qi and blood, dizziness and palpitations, or lack of breast milk after childbirth; frequent urination, spermatorrhea, tinnitus, deafness, irregular menstruation caused by kidney deficiency; edema due to spleen deficiency; and non-healing sores and ulcers.

　　 Usage: Boiled, steamed, or used in soups.

　　 Precautions: Not suitable for those with excess syndrome, heat syndrome, or unresolved pathogenic toxins.