Traditional tastes now can be at your dinnings, however, the recipe is not at all appealing to the eyes but it’s the other way around when it reaches your stomachs.
Striking looking bird with walnut-shaped crown plumage, blue earlobes and feathers come in a variety of colors. Best feature is that it helps breeders as it hatches other birds’ eggs.
Frank R. Reese Jr., the founder of Good Shepherd Turkey Ranch in Lindsborg, Kan., who breeds Silkies for show said
They’ll sit on anything and hatch anything. They’ll hatch ducks, turkeys, chickens.
Majority of Silkies are sold for ornamental purposes but big markets in San Francisco market them.
Black Skinned Chicken slow -Cooked in dark Soy sauce: Ingredients
2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
1/4 cup Chinese bean paste
2 2- to 21/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
1/2 cup wolfberries or 1/4 cup finely diced dried apricots
1/4 cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 medium sized cardamom pods
2 cinnamon sticks
1 clove
Preparation
1. Place a large, heavy-bottomed saucepan over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and saute until onion is tender.
2. Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola.
3. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens.
4. Bring to a boil then reduce heat to low. Simmer the burner and cook the chicken covered for at-least 45 minutes.
5. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.
6. If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. Note: If too salty, add a little water. Cut chicken into serving portions, add to sauce, heat through and serve.
Via: NyTimes
