Asian cuisines especially Chinese consider silkie meat as curative food, food with healing properties. Traditional Chinese medicine often use silkie to make chicken soup.
This soup is easy to prepare but take considerable amount of time to cook, surprisingly tasty and well worth the time. Traditionally used in chinese medicine to help boost immune system, relieve cold and flu symptoms, warm the body and improve mental performance and well being.
CHINESE VERSION: 椰子泡参炖乌鸡
- 1 brown(matured) coconut
- 1 silkie chicken (black chicken)
- 10g wolfberries
- 5g American ginseng
- 5 red date
- 1.8 liter of water
1 Tap hard around the equator of the coconut using the back of a heavy knife or hammer. Continue while rotating with your hand until the coconut is cracked open.
2 Use a bowl to catch the coconut juice when it splits open.
3 Remove coconut flesh by plying between hard coconut shell and meat. Apply some pressure and the meat will pop right out. Cut into small pieces.
4 Plying between hard coconut shell and meat to remove coconut flesh.
5 Wash and thoroughly clean the coconut flesh.
6 Remove chicken skin, blanch in boiling water.
7 Wash and clean chicken flesh in running water.
8 Add in coconut, american ginseng, red date and silkie chicken.
9 Add in coconut juice and 1.8l of boiling water or until all ingredients is completely submerge.
10 Slow cook for 4 hours.
11 Soak dried wolfberries for a few minutes.
12 15 minutes before serving, remove excess fat from the soup.
13 Add in soaked wolfberries and salt to taste.
14 Healthy and delicious, silkie chicken soup with ginseng and coconut.