CHICKEN IN BLACK !

PET a Silkie chicken and you understand how it got its name.
The feathers are fine and flutter in wisps in the breeze.
Now, I need to make it clear that we don't intend to eat Froth or Tuppence - but I found some recipes for Silkie Chicken, and it really is black!
With a walnut-shaped crown of plumage, blue earlobes and feathers that come in a variety of colors, they are striking-looking birds, often raised for show.



Apparently Asian cooks love them for their deep, gamy flavor, even in the breast meat.
In an Asian home, most often a Silkie will be made into a deeply flavored, aromatic, amber-colored soup, simmered or steamed with ginger, ginseng, dried wolfberries and dried red dates, also known as jujubes.



The broth is usually served clear, but occasionally it has bits of meat in it.

Here's a recipe for you!

Time: About 1 hour 40 minutes

1 11/2 -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 13.5-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.




1. 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.

2. 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.

3. 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.

Yield: 2 servings.