Silkie Chicken Soup
Silkie Chicken Soup
I’ve been wanting to make this soup for a very long time. The wait is now over. Silkie chickens are a breed from China with white fluffy feathers and black skin and meat. They’ve been and for thousands of years; eaten and also raised as pets. You can find these chickens at any Asian market, usually in the frozen section. They will come with the feet and head attached, weighing about 1 1/2lbs. ‘Silkie chicken soup is very popular in China, eaten typically for it‘s health benefits. Ginger is naturally an anti-inflammatory. Jujubes, also known as red dates, regulate blood pressure, are good for the digestive system, and are high in vitamin C. Goji berries are full of antioxidants and nutrients, help regulate blood sugar, and are said to promote fertility. Shiitake mushrooms are good for cardiovascular health, helping boost immunity and are high in vitamin D. This soup is extremely easy to make. Throw all of the ingredients into a pot, bring to a boil, and simmer on medium low for 2 hours. You will know the chicken is done when you can easily pull a whole leg from the body. One of the whole chickens is enough for 2 large servings. The broth that the chicken makes is darker than your typical chicken broth. It is very rich and is honestly the best chicken broth that I’ve ever eaten. Once the broth and it’s contents are portion out into bowls, give it a taste. Add salt to your liking. Then add the chicken to the bowl, followed by another ladle of stock.
Equipment
- Dutch oven
Ingredients
- 1 Silkie chicken left whole
- 8 shiitake mushrooms stems removed, left whole
- 2 ears corn cut into 4
- 1/3 cup jujubes
- 1 tbsp goji berries
- 1 thumb ginger sliced
- 6-8 cups water
- salt to taste
Instructions
- Wash the silkie chicken.
- Add all of the ingredients except the salt to a large Dutch oven.
- Bring to a boil, cover, and reduce the heat to medium low. Simmer for 2 hours.
- You will know when the chicken is done when you can easily pull the leg from the body.
- Ladle out 4 pieces of corn, shiitake mushrooms, jujubes, and broth into a bowl. Taste the broth and season with salt to your liking. Place 1/2 of the chicken into a bowl and ladle on another scoop of 2 of broth.
