Good Fortune Loong Kong Chicken

Developed by Chef Regina Lee, this traditional dish is specially designed to bring good fortune to your family at times of celebration, especially at Lunar New Year. The mushrooms, moss, and broccoli represent three treasures: longevity, wealth, and happiness.

Servings: 6

Duration: 1h

Recipe Tags:

Chinese Food Chinese New Year Loong Kong Chicken

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Loong Kong Chicken - Our free run Loong Kong chickens are locally born, raised, and processed in the lower mainland. They are good for deep frying, baking, roasting, and making soup stock.

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  • 1 Fraser Valley Specialty Poultry Loong Kong chicken (female)
  • 3 inch piece of fresh ginger
  • 5 stalks spring onions
  • 3 garlic cloves
  • Water
  • 3 tbsp plus ½ tsp sesame oil
  • 2 tbsp light soy sauce
  • 4 tbsp vegetable oil
  • 8-10 medium sized dried shiitake mushrooms
  • 50 g black moss
  • 1 head of broccoli
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • White pepper
  • Cilantro for garnish

Preparation Instructions

  1. Rinse the chicken and cut off nails. Peel ginger and slice off seven pieces. Slice the white part off three of the spring onions, and cut into 2 ½ inch pieces. Peel and lightly smash the garlic cloves.
  2. Fill a pot with approximately 4 litres of water, garlic, ginger slices, and white spring onion pieces, and bring to a boil. Immerse Loong Kong chicken in the boiling water legs down first, adding more water if needed. Bring back to a boil.
  3. Immediately reduce to a gentle low simmer and cover. Simmer for 35 to 40 minutes (calculate 10 minutes for every pound of chicken).
  4. While chicken boils, make the dipping sauce. Finely mince the remaining white parts of the spring onions, and finely chop 3 tbsp of ginger. Heat vegetable oil in a frying pan over low heat, and add minced white onion and ginger until aroma is released. Place in a heatproof bowl. Finely chop 1 tbsp of the green part of the spring onion and add to dipping sauce.
  5. Make the three treasures. Soak the dried shiitake mushrooms in hot water for 20 minutes. Soak the black moss in warm water with a drop of sesame oil. Remove the mushroom stalks, and make fine cuts along the top.
  6. In a saucepan, place 200 ml of liquid from the cooking chicken, oyster sauce, 1 tbsp soy sauce, ½ tsp sesame oil, sugar, and pepper. Add the mushrooms and stew over low heat for 20 minutes, flipping halfway, until a skewer can easily pierce through the mushrooms. If liquid dries up while cooking, add more chicken stock. Remove from pan.
  7. Rinse black moss in water, rubbing out any sand. Cook the black moss in the remaining mushroom sauce for 5 minutes. If it needs more liquid, add from the chicken stock. Remove moss from the pan.
  8. Cut broccoli into florets and blanch in salted boiling water.
  9. When a meat thermometer reads 74°C in the thickest part of the chicken thigh, carefully lift the chicken out of the pot and place immediately into an ice bath to stop the cooking process.
  10. When chicken is cooled down, drain chicken out of the ice bath, carve into pieces and assemble on a plate.
  11. Combine 3 tbsp of the sesame oil and 1 tbsp of the soy sauce, and brush over the chicken. Plate the chicken with the three treasures (mushrooms, moss, and broccoli), garnish with cilantro, and serve with dipping sauce.
  12. Reserve the liquid from boiling the chicken. Reduce the stock by simmering to half the volume on medium-low heat. Use for cooking rice or as a soup.

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