HOME > Chowhound > San Francisco Bay Area >

Discussion

New chicken struts into Chinatown [San Francisco]

  • g
  • 9

Some of the poulty markets and butcher shops/charcuteries in Chinatown have suddenly been adorned with large flyers for "Loong Kong Chicken". The flyer includes a picture of a dressed, head-on chicken with yellow skin more golden in color than "huang mao" chicken, and a logo in Chinese and English for "Hong Kong" chicken. "Crispy Loong/long/lung Chicken" seems to be a popular menu item in HK, but the web has little info about the chicken variety used.

In a possibly related marketing move, Gourmet Delight on Stockton St., which specializes in prepared food, has a somewhat similar new flyer for "Brown Range Chicken" from "Stockton Poultry Company" (which is also invisible on the web) in English, Chinese and Vietnamese.

Hing Lung (the market on Stockton, not the restaurant on Braodway) has a posted "special" price of $10 for a "Loong Kong" chicken, which makes it a buck or two more expensive than a fresh or live "huang mao" chioken.

Is "Loong Kong" chicken a new contender for cock of the wok?

Link: http://eatingchinese.org

  1. Click to Upload a photo (10 MB limit)
Delete
  1. From cooking both of them, Loong Kong chicken has more fowl texture and taste, more closer to asian taste. It has less fat under the skin and only concentrated on the end and neck, therefore you can eat the skin. Its taste is especially good in sesame oil chicken soup with ginger. I would say under american standard, the 'chicken' taste is too strong for many people. Its price is comparable to huang mao chicken. I prefer loong kong over huang mao when it is available.

    8 Replies
    1. re: soyo

      Thanks. I'll tip off my wife. She takes her chickens seriously, and misses her beloved Pudong Chickens in Shanghai, as do I (even the KFC tastes good over there!)

      Where do you normally find Loong Kong chicken? It's new to me, but maybe I wouldn't have spotted it without the colorful poster/flyers.

      Link: http://shanghaisoup.com/shameric/shch...

      1. re: Gary Soup

        It has been on the market for a while since last year. 99 Ranch usually has it. I am in Sacramento. There is a chinese chicken (raw) shop here that has been selling them, too.

        1. re: soyo

          Thanks for the info. I had noticed the Loong Kong chickens in the poultry case at the Ranch 99 in Milpitas a few weeks ago. After seeing Gary's post, I went to Hing Lung on Stockton St., the place that makes my favorite version of white poached chicken, to see what the difference might be using this special bird. It is $10, and the first thing I noticed about the cooked one hanging in the window is that the skin is a darker yellow and the bird looks bonier. I took it home to my mother to get her opinion - we cut it up and had it cold/cool room temperature for lunch on Thursday. The meat is much more flavorful and a little firmer than the standard Petaluma Poultry-Chinatown bird. It is not as lean and chewy as a "wong mo gai" (yellow crowned chicken), and we liked it better. The skin is especially good, thicker with nice snap and less flabby fat. There's a lot of cartilage like a free-range bird. My mother noted that it was leaner and didn't have the fatty blobs in the cavity and on the leg joints like a regular chicken. We thought it was excellent and would buy it again. Hing Lung provides the chopped ginger oil condiment with purchase.

          The carcass went into the soup pot to make stock. When it was simmering, it almost smelled like turkey with a richer aroma than a regular chicken. We had to dilute the stock because the flavor was a little too strong. We added one bunch of chopped watercress to make a wonderful soup.

          1. re: Melanie Wong

            Other than 99 Ranch Market, does anyone know where I can buy the chicken directly from the producer? I'm in Orange County and we consume about 50 of these kind of chicken a month. Any help would be appreciated.

            1. re: Linda
              m
              Melanie Wong

              Here's a link to a list of poultry processing plants in Calif. Some of the addresses look like they're in LA Chinatown, so they might be good bets. One company is in Santa Ana. Gary's post mentioned "Stockton Poultry" as a source of these chickens, maybe that's the same as New Stockton Poultry on the list. Good luck!

              Link: http://iplease-california.com/write.a...

            2. re: Melanie Wong

              I bought one yesterday. The price for the Loong Kong Gai, salt poached, is now $12 each. I asked the counter man to cut it in half lengthwise but not chop it. He put two of the little containers of ginger oil in the bag. Really good, still my favorite salt poached chicken at any of the Chinese delis.

              -----
              Hing Lung Meat
              1261 Stockton St, San Francisco, CA 94133

              1. re: Melanie Wong

                I bought a Loong Kong (uncooked) at King Poultry on Broadway in SF Chinatown today, planning to salt it and cook it Judy Rodgers/Zuni style. Do you think it will be too lean to roast? What preparation method would you recommend for it? They did not have Qing Yuen chicken.

                The man working at King Poultry spoke no English and did not understand my efforts to ask for the two types/brands of chicken, but brought me next door to another store for translation assistance, where the translator told me, without asking the man from King, that they no longer carry Qing Yuen chickens.

                1. re: johnrsf

                  Hi, sorry, extraordinarily busy this time of year. I'm sure you've already cooked the bird by now. Best way to appreciate the flavor of Loong Kong is salt-poaching.

                  I doubt that it's too lean to roast. However, note that the Zuni recipe is specific about using a small chicken, 2.75 to 3.5 lbs, which is the reason I was interested in getting a Qing Yuen chicken as they're smaller. Loong Kong might be bigger than that.