And I meant by the chicken; wait, the chicken’s black?! Yes, if you don’t already know, there is a special breed of chickens that are called silky (or silkie) and they have a special hyperpigmentation which causes their melanin skin. Don’t worry, it’s not harmful to consume, just…a little strange. These chickens are the fluffiest kind of chickens you’ll ever see. So cute, but also delicious!

I haven’t had this since I was a kid, when my father first introduced to me these beautiful chickens, when I saw them in the butcher section in the supermarket. I thought it would be interesting to cook them since I haven’t had black chicken for more than ten years ago.

I told Brecht that I was going to make a black chicken stew. He was astounded by it and we joked how there might have been someone who has a unique job of dying these chickens black. Anyway, I decided to make a simple Malay kind of chicken soup and you don’t necessarily need to get a black chicken to cook this. Any poultry will do.

Serves 5-6

Ingredients:

  • 1 whole chicken (cut into 6,8, or 12 pieces)
  • 1-2 carrots, cubed (1inch/2.5 cm)
  • 2 medium sized potatoes, cubed (1inch/2.5 cm)
  • 2 cloves garlic, minced
  • 1 big bulb red onion, sliced finely
  • 1 cinnamon stick (2 inches/5cm in length)
  • 2 cardamom
  • 1 star anise
  • 3 cloves
  • 1 tbs oil
  • 400ml water + extra
  • salt and pepper, for seasoning

Method

  1. Heat a pot on high heat and pour in the oil.
  2. Once it feels hot enough, add the onions. After a few quick stirs, add all the dry spices (cardamom, cinnamon, cloves, star anise).
  3. Add the garlic. Saute the ingredients until an aroma begins to develop. [My grandmother says that if the starting ingredients smell to its richest, the better the dish will taste].
  4. Pour the water and let simmer. Once simmering, put in the chicken.
  5. Add more water until it covers the chicken. When it starts to boil, add the carrots and potatoes. [You can also put in another onion (peeled and halved) for more natural sweetness].
  6. Put in the seasoning, lower the flame/heat, cover, and let cook for half an hour to an hour.
  7. Serve with rice.

 

 

One thought on “Silky Chicken Soup

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