DIY, Food, Mummy's Kitchen, Recipe
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Recipe: Black Chicken (Silkie) Soup (药炖乌骨鸡)

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

Ingredients

IMG_6685

1 whole black chicken cut into 4 portions, skin off

3 slices ginger

3 to 4 bowls boiling water

Salt to taste

 

Herbs:

10g dang shen

10g sweet yu zhu slices

10g huai shan

6 dried longan

5g ginseng slices

8g wolfberries

5 pieces red dates

1-2 pieces golden date

 

Method:

  1. Clean and wash the black chicken. Then set aside.
  2. Wash all the herbs, drain, and set aside.
  3. Add water into a pot of your choice.
  4. Add in the black chicken, ginger, and herbs. Then bring to a boil.
  5. Reduce heat and let it simmer for 2½ hours.
  6. Add salt to taste.
  7. Serve with steamed rice.

Notes from Mummy’s Kitchen:

  1. 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.
  2. You can replace the herbs accordingly to your liking.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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