Tree-Climbing Chicken

Tree-Climbing Chicken

　　Tree-Climbing Chicken

　　Articles about chicken-based dishes often focus the most on the breed of chicken. But once people have settled on certain breeds like Qingyuan chicken, Hainan chicken, or Zhanjiang chicken—and once restaurant chefs have refined their cooking methods to perfection—we can’t help but ask: what new strategies will restaurants come up with to stand out next?

　　Well, the innovative boss of Huijing Restaurant has come up with tree-sleeping tree-climbing chickens—these are free-range chickens specially raised at a farm invested in by General Manager Mai in Yunfu. Don’t underestimate these chickens; they are healthy birds raised in the pristine mountain environment of Yunfu. They live freely every day on unpolluted mountainsides, feasting on healthy foods like insects and corn. They often fly up to tree branches and rooftops, even stroll along the branches, and when tired, take a nap right on the trees. What a worry-free, pollution-free life—no wonder the chicken tastes so uniquely delicious.

　　There are many ways to cook chicken—steaming, braising, stewing, or roasting—each with its own distinctive flavor. Among them, chicken soaked in congee water is particularly excellent. It offers a naturally sweet taste with a hint of rice fragrance, and is free from fat and cholesterol. Using it as a substitute for broth or meat sauce in cooking keeps things low in oil and fat, aligning with modern health-conscious preferences. This method not only fully retains the smooth, glutinous richness of the congee base but also makes the chicken more delicious, tender, and fragrant, perfectly appealing to diners’ palates. According to the chef, the chicken is prepared using the most traditional method—steaming it in plain water. This steamed chicken is tender, juicy, and has an authentic flavor; without any added seasonings, the natural taste and tenderness of the chicken are brought out to the fullest.