Silke Chicken - black chicken - wu gu ji

Discussion in 'General Discussion | Dining' started by Sweet Willie, Jun 18, 2012.  |  Print Topic

  1. Sweet Willie
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    Sweet Willie Gold Member

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    Lufthansa Flyer and uggboy like this.
  2. RestlessLocationSyndrome
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    RestlessLocationSyndrome Silver Member

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    I've never cooked this but grew up on it and 100% of the time, it was a soup. Of course, the carnivore that I am decided to eat the bird as well but the medicinal qualities are all supposed to be in the broth.

    If it's your first time trying Chinese medicinal soups, you might want to avoid the ginseng (or use it sparingly) since it does make it quite bitter... however bitterness is an important quality found in many Chinese medicinal soups.

    Give it a shot, you can't really mess it up since it's basically chicken soup.
     
  3. violist
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    violist Gold Member

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    The standard issue black chicken is rather scrawny compared to
    US chickens and does best in soup or stew. The innards and
    breast meat can be stir-fried, though I recommend that they
    be cut very small and marinated before cooking.
     
  4. Sweet Willie
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    Sweet Willie Gold Member

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    we ate the bird as well. Good flavor but I don't think it is worth going out of the way for.

    We tried this soup from the NYT: Recipe: Black-Skinned Chicken Slow-Cooked in Dark Soy Sauce I also poured the soup over tofu noodles for more sustenance.

    I'll be interested to try a roasted black chicken at some point as I like the stronger flavor.
     
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