Feature :
雞味香濃， 放養竹林， 自由通山走， 運動多， 肉質比較結實， 適合追求原味及品嚐骨香的食家。

Regular dishes: CHICKEN RICE PORRIDGE,CHICKEN SALAD(Chinese Style),LUNG KWONG CHICKEN Stream with CHINESE MUSHOOM,白切雞,CHICKEN IN BROTH RECIPE,DRUNKEN CHICKEN IN CROCK POT RECIPE

DRUNKEN CHICKEN IN CROCK POT醉雞鍋 RECIPE
( Can be use Lung Kwong Chicken,Fong Kwong Chicken)
One Chopped chicken
500cc chicken broth
50 grams each of the followin Chinese raw medicine:
North Zhi北蓍 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 ( Can be use Lung Kwong Chicken,Fong Kwong Chicken)
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 北蓍 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.