Do you know about the black chicken?. Black chicken or better known know with the Silkie is a rare bird species. The breed has several other unusual qualities, such as dark blue flesh and bones, blue earlobes, and five toes on each foot (most chickens only have four). They are often exhibited in poultry shows, and come in several colors (red, buff, blue, black, white, and partridge).
In the early of 13th century, China used black chicken as a method of healing for some diseases. Black chicken was reported can give a positive effect for the yin, blood, lungs and stomach. The chicken usually served in a soup with the extra medicinal herbs such as ginseng and wolfberries.
Now many people believe that black chicken soup as a "superfood" because in addition to its usefulness in the human body that I mentioned above, the black chicken also has a high level of anti-oxidants.
You want to try to make a black chicken soup. Here are some easy recipes on how to make black chicken soup.
(source: http://www.chinaexpat.com/2010/10/13/black-chicken-power.html/)
Black Chicken Soup, Version 2
Add some papaya and almonds to the first recipe. This will filter toxins from your blood and cleanse the lungs, and add a sweet note that will change what you think goes with chicken.
· 1 whole black chicken (rinsed, chopped)
· 1 papaya (peeled, diced)
· 20 grams of ginseng roots, chopped
· 40g sweet almonds
· 2 Chinese dates
· 5 cups of water
Boil the chicken separately for five minutes this time, then add the other ingredients. After they’re boiling, turn them down to a slow simmer for just two hours. Add salt to taste.
Stir-Fried Black Chicken
Theoretically, black chicken can do anything white can. But it’s a shame to mask its unique flavor with breading or glaze, and black chicken is softer, with less fat.
· 1 whole black chicken cut into small pieces
· 2 spoonfuls of light soy sauce
· 2 spoonfuls of sweet black soy sauce
· 2 cloves of minced garlic
· A thumb-sized piece of ginger, minced
· Four tablespoons of light oil
First sauté the ginger until golden brown, then add the chicken and garlic . Once the chicken is changing color, add the soy sauce and stir fry for another eight to ten minutes. Just remember moistness is a virtue, and dryness a sin.
