Jun 08 2026
Restaurants›Boulevard Kitchen & Oyster Bar›Charcoal Grilled Loong Kong Chicken Recipe

Charcoal Grilled Loong Kong Chicken Recipe

Inspired by Boulevard Kitchen & Oyster Bar
Time2h
Serves4

½ chicken, creamed corn, chanterelles, pomme dauphine, pickled shallots, chicken jus

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Ingredients

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Chicken

Creamed Corn

Chanterelles

Pomme Dauphine

Pickled Shallots

Chicken Jus

Method

Grilling the Chicken

  1. 1

    Prepare the Chicken

    Rub the chicken with olive oil, salt, black pepper, and fresh thyme. Let it marinate for at least 30 minutes.

  2. 2

    Grill the Chicken

    Preheat the charcoal grill to medium-high heat. Grill the chicken for about 45 minutes or until the internal temperature reaches 75°C (165°F), turning occasionally.

Making Creamed Corn

  1. 3

    Cook the Corn

    In a saucepan, melt butter over medium heat. Add fresh corn, salt, and black pepper. Cook for about 5 minutes.

  2. 4

    Add Cream

    Pour in heavy cream and simmer for an additional 10 minutes until thickened.

Preparing Chanterelles

  1. 5

    Sauté the Mushrooms

    In a skillet, melt butter over medium heat. Add minced garlic and chanterelles. Sauté for 5-7 minutes until tender. Stir in fresh parsley.

Making Pomme Dauphine

  1. 6

    Prepare the Potato Mixture

    Boil the diced potatoes until fork-tender. Drain and mash. Mix in butter, flour, salt, and eggs until smooth.

  2. 7

    Fry the Pomme Dauphine

    Heat oil in a frying pan. Pipe or scoop the potato mixture into the oil and fry until golden brown, about 3-5 minutes.

Pickling Shallots

  1. 8

    Prepare the Pickle Solution

    In a bowl, combine white vinegar, sugar, and salt. Stir until dissolved.

  2. 9

    Pickle the Shallots

    Add thinly sliced shallots to the pickle solution and let sit for at least 30 minutes.

Making Chicken Jus

  1. 10

    Simmer the Stock

    In a large pot, combine chicken bones, water, carrot, onion, celery, and bay leaf. Bring to a boil, then reduce to a simmer for 2-3 hours.

  2. 11

    Strain the Jus

    Strain the stock to remove solids and season with salt to taste.

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