Feature :
精選雞種，雞味香濃，半走地放養，自由活動，肉厚而鮮嫩，是高級食府必然選擇。

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, FRIED CHICKEN RECIPE,LUNG KWONG CHICKEN COOKED IN ELECTRICAL RICE COOKER

Plain Chicken ( Can be use Ching Yuen King Chicken,Fong Kwong 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 ( Can be use Ching Yuen King Chicken,Fong Kwong Chicken)
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
( Can be use Ching Yuen King Chicken,Fong Kwong Chicken)

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.