Black-Skinned Chicken Recipe Troll

What's the deal with these black chickens, and do they taste different than the paler breed? Silkie chickens are a highly-prized breed of chicken that has beautiful silky white plumage, and startlingly black skin. They are frequently found in China, India, and Southeast Asia. The chicken flesh itself is a dark bluish-grey or even black, and the bones are black as well. But the meat really doesn't taste different by nature; it's just chicken. The one difference, however, comes from the way the birds are raised.

Ingredients

2 tablespoons canola oil

1 large Spanish onion, diced

5 cloves garlic, smashed

¼ cup bean paste

2 2- to 2 1/2-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 chilies

½ cup wolfberries or 1/4 cup finely diced dried apricots

¼ cup diced jujubes or 1/8 cup of dried brown dates, diced

3 cups dark soy sauce

1 cup cola

1 star anise pod

2 cardamom pods

2 cinnamon sticks

1 clove

1 laptop / desktop / tablet / cellphone

1 reliable internet connection

1 Facebook / Social Media account


Preparation

Step 1

Place a large, heavy-bottomed saucepan or Dutch oven over medium heat, and add oil. When oil is hot, add onion, garlic and bean paste, and sauté until onion is tender.


Step 2

Add chickens, ginger, galangal, chilies, wolfberries, jujubes, soy sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove and just enough water to cover chickens. Bring to a boil, then reduce heat to low. Simmer, covered, for 45 minutes. Remove chickens, cut into serving pieces, and serve with broth ladled over chicken and steamed rice.


Step 3

If you want a thicker sauce, remove chickens. Cook broth over high heat until it becomes syrupy and glossy, about 20 minutes. If too salty, add a little water.


Step 4

Go to your laptop / desktop / tablet / cellphone and login to your Facebook or social media account and start surfing.

After sometime, your crisp charcoal is ready to be served.

Fact