Korea is famous for its delicious fried chicken, which has gained love from people all around the world. However, besides fried chicken, there is another chicken dish beloved by Koreans: charcoal-grilled whole chicken cooked in the traditional way over a fire fueled by oak wood. The chicken, rotated over oak wood with a strong fire, absorbs the smoky flavor, and during the high-heat grilling, the fat drips away, leaving the skin crispy on the outside and the meat moist on the inside, creating the ultimate chicken experience. What's even more surprising is that inside the chicken, there's a nutritious blend of soaked brown rice, jujubes, garlic, and ginseng, creating a tasty and nutritious meal. The harmony of nutritious rice and chicken is perfect.

Scott, the founder of Smoky Hen, was contemplating on how to make charcoal chicken, a favorite among Australians, even more delicious when he found the answer in Korea's traditional oak wood-grilled chicken. He traveled to Korea and learned the traditional method from the master of oak wood-grilled chicken, Mr. Kim, who has been operating his oak wood-grilled chicken restaurant for 40 years. Scott then reinterpreted the traditional method to suit the taste of Australians, using various sauces to create different flavors of oak wood-grilled chicken.

The cooking method for oak wood-grilled chicken is very challenging as it involves cooking over high temperatures of oak wood fire, unlike electric grilling or charcoal chicken. Therefore, most restaurants have given up on this method, and it's now disappearing even in Korea. Smoky Hen goes beyond simply providing delicious chicken; it aims to preserve the fading traditional cooking method and promote its value widely. Scott and his team promise to continue delivering the true taste of oak wood-grilled chicken to customers with the best ingredients, ensuring consistent taste and quality. They invite you to a world of oak wood-grilled chicken that you have never experienced before!