All these times, I have shunned away from silkie (more commonly known as black chicken) as it is not the prettiest thing to look at or to touch. What changed my mind? We were invited for a food tasting session and lo and behold, the double-boiled black chicken soup was on the menu. (Thinking to myself, you can’t be kidding right?) We were each served a bowl of the soup. Initially, I was quite hesitant to taste it, but after plucking up all the courage I have, I took a sip of the soup and it wooed me over immediately by the aromatic and flavourful taste.
As black chickens are packed with iron, antioxidants, vitamins, and nutrients which are good for our bodies, I thought: why not share it with our readers to promote a healthier lifestyle. Drink to health!!
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Serves 4 persons
1 whole black chicken cut into 4 portions, skin off
3 slices ginger
3 to 4 bowls boiling water
Salt to taste
10g dang shen
10g sweet yu zhu slices
10g huai shan
6 dried longan
5g ginseng slices
5 pieces red dates
1-2 pieces golden date
- Clean and wash the black chicken. Then set aside.
- Wash all the herbs, drain, and set aside.
- Add water into a pot of your choice.
- Add in the black chicken, ginger, and herbs. Then bring to a boil.
- Reduce heat and let it simmer for 2½ hours.
- Add salt to taste.
- Serve with steamed rice.
Notes from Mummy’s Kitchen:
- The sweetness of the soup is derived from the dried longan and the golden dates. If you don’t like the soup to be too sweet omit the golden dates.
- You can replace the herbs accordingly to your liking.