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Swanson®

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Swanson®, was developed in Hong Kong over 30 years. Today it dominates over 70% market share in Hong Kong wet broth sector, which is accountable to the high product acceptance level of Hong Kong consumers.

Swanson® Chicken Broth is simmered from quality chicken to get the essence which contributes in making delicious dishes. Apart from Chicken Broth, Swanson® broth portfolio included Pork Bone Broth, Fresh Fish Broth, Superior Broth (Scallop & Ham flavoured). All these are simmered with high quality ingredients, without additional additives* and without fat content. Whether used for quick-boiled soups, hot pot base, noodles, daily dishes or exquisite dishes like shark fin soup, sea cucumber, using Swanson® broth is guaranteed delicious addition.

Starting in 2011, Swanson entered seasoning category by introducing Swanson Concentrated Chicken Stock. Stewed with High Quality Chicken, Use Swanson Concentrated Chicken Stock for stir fry; it eliminates the glassy taste of vegetables, helps to bring out the “xian” taste. It can evenly penetrate into the meat which helps to lock in the juice of meat during marinating.

With 5 variants of Swanson Broth, you can have enormous cooking ideas! Surely Swanson® Broth is the necessity of every family. For more easy cooking recipes, please go to the website: www.swansoncooking.com.hk

*No preservatives added during production.

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Made with selected premium grade chicken, Swanson® Clear Chicken Broth can provide superior and guaranteed taste for different dishes.

Made from specially selected Scallop/Jin Hua Ham, premium grade chicken and no additional MSG, Superior Broth can further enhance the taste of dishes.

Simmered with high quality Pork Bone in traditional way of simmering, Swanson® Pork Bone Broth is suitable for cooking noodles and as soup base.

Simmered with Fresh fish, the essence has been fully infiltrated to the Swanson® Fresh Fish Broth which is suitable for cooking noodles and as soup base.

Swanson Concentrated Chicken Stock, stewed with High Quality Chicken. Use it for stir fry; it eliminates the glassy taste of vegetables, helps to bring out the “Xian” taste. Use it to marinate, it can evenly penetrate into the meat which helps to lock in the juice of meat.

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Swanson Recipe Video
Hainan Chicken Rice with Shimeji Mushrooms

Swanson Recipe Video
Chicken Fillet with Bell Peppers and Basil

Swanson Recipe Video
Fried Sea Cucumber with Chicken Fillet and Celery

Click here for more Swanson’s recipes