Black Chicken

Black Chicken: Well La Dee Da, The New York Times is making it hip to eat black chicken. It is high time, too, since in all objective terms, the black chicken, a Wuji in China, a Silkie also the go-to birds. If you can pass the barrier of color you're in for a treat: complex, delicate meat with the soul more than her poor white parents plant breeding. Moreover, black chicken has nutritional properties, the Chinese have since sworn Lu Dongbing used for its immortality pills back to the 9th century. Here are some easy recipes to convince you.

Black chicken soup

    * 1 black chicken, whole, peeled and cut into chunks
    * 1 teaspoon salt
    * 50 grams of ginseng root, minced
    * 1 / 8 cup dried berries Chinese wolf (Otherwise known as the Tibetan Lycium chinense or Gouja Berry)
    * 15 seeds dried Chinese dates (hongzao)
    * 8 cups water

No doubt you're wondering where the potatoes and carrots are. This soup is that medicine is as much as the living, a must for pregnant and postnatal Chinese, renowned for restoring the yin energy. Call the rejuvenation of your kidneys and liver, if you do not believe in these non-FDA-sanctioned gibberish.

Simply rub the chicken pieces lightly with salt, then mix the whole shebang in a large pot. Bring to a boil and simmer for half past three. That, more than two liters of refined taste sensation, and a tonic more potent than the kosher version of Mamalah.

Black chicken soup, version 2

Add a little papaya and almonds to the first recipe. It filters toxins from the blood and clean the lungs, and add a sweet note that will change what you think goes with the chicken.

    * 1 whole chicken, black (rinsed and chopped)
    * 1 papaya (peeled and diced)
    * 20 grams of ginseng root, minced
    * 40g of almonds
    * 2 Chinese dates
    * 5 cups water

Boil the chicken separately for five minutes this time, then add the other ingredients. Once they are boiling, lower the heat to a simmer slowly for two hours only. Add salt to taste.

Sautéed Chicken Black

Theoretically, black chicken can do anything white can. But it is a shame to hide his unique flavor of bread crumbs or coating, and the black chicken is sweeter, with less fat.

    * 1 whole chicken cut into small pieces black
    * 2 tablespoons light soy sauce
    * 2 tablespoons dark sweet soy sauce
    * 2 cloves garlic chopped
    * A thumb-sized piece of ginger, minced
    * Four tablespoons of light oil

First fry the ginger until golden, then add chicken and garlic. When the chicken is to change color, add the soy sauce and saute for another eight to ten minutes. Just remember soft is a virtue, and drought is a sin.