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Chicken Hong Kong Recipe

Chicken Hong Kong Ingredients:

  • Chicken Hong Kong Recipe
    Chicken Hong Kong Recipe

    6 pints water

  • 1 tsp salt
  • 1 tsp msg
  • 2 tbsp peppercorn
  • 1 ¾ lb chicken
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 6 oz Thai fragrant rice
  • 4 pints water
  • ½ tsp salt
  • 1 tbsp oil


  • 3 tbsp glutinous rice powder
  • 8 fl oz water


  • 1 oz young ginger, shredded very finely
  • 2 stalks spring onions, cut finely
  • Dash of pepper
  • Chinese crullers, sliced

How to make Chicken Hong Kong

  • Boil A in a saucepan. Add chicken and boil rapidly for 5 minutes, reduce heat, cover pan and simmer chicken for 30 minutes.
  • Remove chicken and immerse in a basin cold water for 5 minutes. Debone chicken and set aside. Put bones back in saucepan to simmer with the chicken stock for 1 ½ hours.
  • Strain chicken stock into another saucepan adding boiling water, if necessary, so that it measure 4 pints.
  • Cut chicken meat into small cubes and mix with 1 tbsp light soy sauce and 1 tsp sesame oil. Put in a bowl, cover and set aside.
  • While chicken is being cooked, boil rice with the salt and oil in a fairly large saucepan till porridge is thick and smooth, stirring occasionally to prevent burning.
  • Pour in the chicken stock, stir till well blended and bring to boil. Mix thickening and pour gradually into the porridge, stirring all the time. Simmer for 5 minutes before serving.
  • Chicken Hong Kong is ready to serve.

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