Black chicken soup is a common Chinese ‘healing’ dish, used to treat a wide range of ailments. You may have to search a bit to find the chicken, but it’s worth it! (Photo: ~MVI~, Flickr)
Provided by: SmallRecipe.com
Total time: 1 hours 45 minutes
Prep time: 15 minutes
Yield: 4
Ingredients:
| 1 black chicken (also called ‘Silkie’, found in Asian markets) |
| 8 red dates |
| 1 teaspoon dried goji berries |
| 16 ounces water |
| Salt to taste |
Steps:
- Wash the black chicken and cut into smaller, soup friendly pieces.
- Boil the chicken in water for 5 minutes and trim away any excess or visible fats.
- Place the black chicken, dried goji berries and red dates into a slow cooker.
- Boil the water and pour into the slow cooker.
- Using the low setting, gently simmer for 25 minutes.
- Add a pinch of salt to the soup before serving, or more to taste.
Nutrition Facts:
ServingSize 1 Serving
Provided by: SmallRecipe.com
Total time: 1 hours 40 minutes
Yield: 2 servings
Ingredients:
| 1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered |
| 4 cups light chicken stock |
| 1 cup Chinese rice wine |
| 1 inch-long piece of ginger, peeled and sliced |
| 1 small onion, peeled and quartered |
| 2 garlic cloves, peeled and smashed |
| 1 teaspoon Chinese five-spice powder |
| Salt and freshly ground black pepper |
| 1 teaspoon vegetable oil |
| 1 teaspoon minced ginger |
| 1 teaspoon minced garlic |
| 1 tablespoon Thai red curry paste |
| 1 tablespoon tomato paste |
| 1 13 1/2-ounce can coconut milk |
| 1 zucchini, trimmed, peeled, and cut into long julienne |
| 1 tablespoon fresh lime juice |
| 1/4 cup chopped fresh basil leaves |
Steps:
- In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
- Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
- Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.
Cooking Channel serves up this Char Grilled Sapa Black Chicken in Galangal: Ga Den Nuong Rieng recipe from Luke Nguyen plus many other recipes at CookingChannelTV.com
Provided by: SmallRecipe.com
Total time: 12 hours 55 minutes
Prep time: 25 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings
Ingredients:
| 1 small black chicken, separate the legs from the breast |
| 4 red Asian shallots, finely diced |
| 1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle |
| 1 3/4 ounces/ 50 g galangal, peeled and pounded in a mortar and pestle |
| 1 lemongrass stem, white part only, finely chopped |
| 4 lemon leaves, thinly sliced |
| 1 tablespoon toasted sesame seeds |
| 2 teaspoons chile powder |
| Sea salt and freshly ground black pepper |
| Sea salt and freshly ground black pepper |
| 3 tablespoons fish sauce |
| 3 tablespoons Sa Pa honey (or regular honey) |
Steps:
- Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
- Heat a barbecue grill or char grill pan to medium-high heat.
- Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.