DRUNKEN CHICKEN IN CROCK POT醉雞鍋 RECIPE
One Chopped chicken
500cc chicken broth
50 grams each of the followin Chinese raw medicine:
North Zhi北芪 Shang Dang ginseng黨參, Cinkgo Biloba杞子
Dried longan pulp桂圓肉 Radix Discoreae淮山 Angelica當歸
2 pieces of Pericarp果皮

All put into a crock pot, add water and turn on fire. Reducing the fire after Broiled and then poaching for 5 min.

Add 500cc Chinese cooking yello wine(花雕酒), small amount of rock sugar, and heat it through for 3 min.(put on pot lid) Add some salt if necessary.

CHICKEN IN BROTH 清雞湯 RECIPE
Put a Whole or half of Ching Yuen King Chicken 清遠皇雞 into boiled water. When it started to boil again. Taking off those bubbles(which may contain blood & oil) and then pour broth ingredients. Reduce the fire, let it broils tenderly to 3 hours.

Broth ingredients Radix Discoreae淮山 Cinkgo Biloba 杞子 North Zhi 北芪 Shang Dang ginseng黨參

Use tips: You may add table salt or not subject to broth is tasteful. You may peel off the skin or take off those oily fat on the surface of water. Remark: the skin of chicken is full of collagen.

CHICKEN RICE PORRIDGE
Please use our(LungKwong Chicken龍江雞,FongKwong Chicken鳳崗雞) INGREDIENTS;
(1)1/2 chopped chicken put in refrigerator.
(2)Ginger cut into shreds, sliced fresh mushroom,
(3)Add minimum of salt in to 1/3 bowl of rice marinated with minimum of oil
(4)Spring Onion chopped and add little salt

METHOD OF COOKER BY STOVE
Put 8 bowls of water in pot, When it boiled pour(3) to pot. Cover the lid but separated by one chopstick. when it starts rolling again, lower the heat and cooked for 50 min Add(1) & (2) boiled for 2 min. Turn off the fire and keep it warm for 5 min (Don’t open the lid). When everything OK, then Put(4) on the surface of porridge. You will have a tasteful porridge.

METHOD OF COOKED BY ELECTRIC RICE COOKER
Put 6 bowls of water in cooker, when it boiled pouring(3) to cooker. Close the cover and cooked for 30 min. Pour(1)&(2) and cooked for 3 min. Turn off the switch & keep it warm for 5 min.(Don’t open the lid) When everything OK, then put(4) on the surface of porridge.

PROFESSIONAL COOKING
To dissect the chicken to parts; breast, drumstick, wings and shell(chicken bones) Chop the chicken shell into several parts & poured to rolling water when it starts rolling again. Pour(3) when it cooked ok pour(2) and more flesh Turn off the heat and remain warm for 5 min after it boiled.

SAVING TIME & MONEY WAY COOKING
Take out the cooked chicken shell before chopped. Pour shell, one bowl of cool cooked rice and 4 bowls of water to electric rice cooker. Turn on the switch of porridge in the evening and let it cooked to next morning, You will enjoy a hot and tasteful breakfast of chicken porridge

USEFUL TIPS
Some people may be afraid of porridge can be stuck on the bottom of the pot so that they stir the porridge with ladle. It is no help at all. When the porridge is boiling, the rice will be circulated automatically from the bottom upto the upped center and then spreading out and return to bottom again If you use a ladle to stir; the broth will cool down and the circulation will be stopped. All the rice must be stuck on bottom without circulation.

The reason why we keep it warm for 3-5 min after cooking is completed; This warming period will make the chicken flesh more tender and the porridge is more smooth.

Plain Chicken
Salt marinated inside and outside of the chicken(without feet) for 45 min. Holding the chicken head and stir into broiled water for 3 rounds, take it up and put it down and repeat 3 times. The aim is to let the hot water can go through inside the body.

Put whole chicken into a large stockpot of boiling water and cover the pot. When boil again, turn the fire off. Leave the chicken to soak in the hot water for 30 min. Finall, take the chicken out of the pot and refresh it under ice cold water. Wipe the chicken dry and put it on a platter after chopped.

Useful Tips:

1. The water should cover the whole chicken by about an inch
2. Put bamboo or metal padding on bottom in order to avoid stickiness
3. Make a hole on breast, let the hot water can go through around inside the body.
4. As the Chinese traditional worship, it is not allowed to cut off the feet but put it inside.
5. Why we turn the fire off and leave the chicken to soak in hot water because it can make the flesh more smooth and juicy.
6. Putting the chicken to soak in ice cold water will made the skin more tasteful
7. Chicken skin is full of collagen whick can improve the metabolism and anti-aging and make you keeping more young and healthy If you don’t like the fat of the skin, you may select breast or inside part of wings & drum-stick.
8.Ginger and scallions sauce(薑蔥蓉); Grate the ginger, chop the scallions and add some salt. Put the ingredients in a bowl and cover for 3 min. Pour broiled oil and mix all together. That the broiled oil heats the berbs and brings up a wonderful aroma.

FRIED CHICKEN 炸子雞 RECIPE
It is complicated to make a Fried Chicken in home because it is made of a lot of cooking procedure and techniques: It is listed below for you reference., Curering with a lot of Seasoning, Chicken skin rcoated with melted sugar and vinger, Air dried procedure, Sprinkle boiled oil on the surface of chicken. Chopping chicken while it is hot. Etc

We suggest that whenever you have dinner party, you may order the chef using our Lung Kwong Chicken 龍江雞 to make Fried Chicken.(one of the famous Cantonese Cuisine) The reason of choosing our Lung Kwong Chicken is that it has more tender and richly flesh. It will be more crispy and crumbly after fried by heated hot Oil. FYI, Bredding period for Lung Kwong Chicken 龍江雞 is more than 100 days, which is longer than other breeders. For the commerical reasons, they shorten the breeding period to 60-70 days. Professional merchandiser of 1”class Hotels and clubs will not using these kind of chicken. They have to order our products in advance.

LUNG KWONG CHICKEN 龍江雞 COOKED IN ELECTRICAL RICE COOKER

Put a chopped Lung Kwong Chicken龍江雞 being salt marinated to the Electrical rice cooker. Cook for 10 min. Turn off the cooker, keep cover for another 5 min. You will smell a strong & wonderful aroma from the chicken. The fleshness is so tender and tasteful that you have to try it again.

I suggest only add salf to Lung Kwong Chicken since this Chicken is good enough full fo taste.
You can also treat with any seasoning, and taste the real Chicken itself.
You may add a little amount of ginger, garlic, spring onion, soy sauce or cooking wine if accessary.

CHICKEN SALAD(Chinese Style)
Put one half Chicken, cook to just done. Cool it by pouring cold water. Cut into shreds. A whole cucumber, a little Celery and Carrots also cut into shreds.

Seasoned with: Salt 1/4 teaspoon; Sugar1/4 teaspoon; Soy sauce 3 teaspoon, Oyster oil 3 teaspoon. Mix well and put into refrigerator with cover for 30 min. Add some drops of sesame oil and serve.

LUNG KWONG CHICKEN龍江雞 Stream with CHINESE MUSHOOM冬菰

Put an half Lung Kwong Chicken龍江雞, chopped in pieces. Chinese mushoom, cut in pieces. Seasoned with : Salt;corn flour;a little sugar; soy sauce, cooking wine, white pepper. Margerated for 15 min. Cook in a streamer for 8 min. Turn off the cooker, keep covered for 10 min. The fleash is so smooth with tender and tastefulness.