Orchid Brand Chicken Stock
Premium Chicken Stock is slowly simmered using whole mature hens and enhanced with high-pressure extraction technology to fully release collagen and natural flavors. The resulting stock is golden, rich, aromatic, and non-greasy, delivering a superior chicken flavor.
Made entirely without chicken powder or bone fragments, this genuine professional-grade stock is ready-to-use after thawing, ensuring consistent quality.
Perfect for soup, congee, stir-fry, or ready-to-eat soup processing, it instantly elevates the depth and sweetness of dishes. Trusted by central kitchens, food processing factories, and star-rated.
Product Specification
Ingredients: Mature hen, pork bones, Taiwan Tobacco & Liquor rice wine, salt, water
Packaging / Net Weight: 1,200g x 15 packs per carton
Key Applications：
Soups / Broths: Buddha Jumps Over the Wall, Shark Fin Soup, Bird’s Nest Soup, Claypot Chicken Soup, Herbal Chicken Soup
Congee & Risotto: Cantonese Century Egg and Lean Pork Congee, Chicken and Oat Congee, Fresh Vegetable Chicken Risotto, Stock-cooked Rice, Mushroom Chicken Oil Rice
Hot Pot & Broth Bases: Chicken Hot Pot Base, Herbal Hot Pot Base
Stir-Fry & Sauce Bases: Three-Cup Chicken, Stir-Fried Vegetables with Chicken Stock, Braised Rice Sauces
Processed & Ready-to-Eat Product Development: Frozen meal packs, ramen soup base, noodle soup packs, instant soup ingredients
雞白湯拉麵
“雞高湯”是很多料理的基礎，燉物、煲湯、炊飯等等都需要用到雞高湯，當然許多食譜會說明亦可用清水取代，但只要比較過就會知道那風味天差地遠。
市面上也有雞湯塊或是雞粉，但其實那就等於水、味精、鹽的加工品。
比較需要注意的是，在眾多料理醬汁系列，雞高湯或其他高湯就不適合用現成湯塊，因為經過濃縮之後（通常會濃縮到一半至四分之一左右）鹹度就會非常高，所以還是得乖乖遵照古法的來燉煮雞高湯。
雞高湯需要長時間熬煮，但我們公司是利用高溫高壓的原理，除了讓雞骨雞肉的風味快速釋出，由於不會沸騰的特點，熬出來的湯並不會非常混濁。
P.S. 補充變化料理的部分，搭配不同的食材，料理呈現出來的底蘊都會不同，每位師傅都有自己珍藏的那一套黃金比例，這邊就讓有興趣的各位去發掘囉。
Orchid Brand Chicken Stock
簡單料理-海南雞飯
