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The Chinese Silkie chicken is truly one of a kind and is sometimes regarded as a "hairy chicken" because of its unique feathering. Silkies are now recognized by the American Poultry Association and can be found in many different colors, including black, blue, buff, gray, partridge, and white.
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Clean the chicken by removing the nails and head, if needed. Chop the chicken into large chunks. Chopping it into chunks makes it easier to cook thoroughly and evenly. Place the chicken in cold water and add ginger slices and Shaoxing wine. Turn on the heat and bring it to a boil, then blanch the chicken for 2 minutes.
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Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok. To blanch, add the chicken to a wok filled with boiling water. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Then, remove from the wok.
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Embrace the charm of silkie chickens with our comprehensive guide to their care and breed specifics. Known for their soft, fur-like feathers and docile nature, silkies are a treasure in the poultry world.. (Chinese silk chicken) are unique and fascinating breeds of chickens that have captured the hearts of many poultry enthusiasts and.
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There is no doubt that the Silkie chicken is an ancient breed, probably of Chinese origin. Some believe that the Silkie chicken dates back as far as the Chinese Han Dynasty, in 206BC. The Chinese name for the Silkie chicken is wu-gu-Ji - meaning black-boned. An alternative name for this bird is the Chinese Silk Chicken.
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Wash the silkie chicken carefully to remove the impurities. Add chicken in, place ginger, red dates and wolfberries. Load with 4 L water. Bring the content to a boiling. Remove any floats on the surface (skip this step if you are using a high pressure cooker). Slow durn the fire and simmer for 30 minutes.
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Chapter 2: History of Silkie Chickens. Silkie chickens are old-timers! It is thought that they originated as far back as 200 BC during the Han Dynasty. The Silkie is also known as the Chinese Silk Chicken, and its Chinese name literally translates to "black-boned."
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The Silkie chicken is loved by many for their unusual appearance and furry feathers. They stand alone in the chicken world as being the only breed to have this furry appearance.. She has a long history that runs all the way from the ancient Chinese dynasties, travelling the Silk road to eastern Europe and then across the Atlantic to modern day America.
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In Chinese folklore, Silkie chickens are associated with various legends and stories, further cementing their cultural significance. Their presence in traditional Chinese cuisine reflects the deep-rooted connection between food, culture, and history in China. Over the years, Silkie chickens have become a symbol of traditional Chinese cuisine.
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Drain well. Rub chicken all over with Shaoxing wine and 1 tablespoons salt. Meanwhile, in a medium heatproof bowl, combine jujubes, shiitakes, goji berries, Chinese yam (if using), angelica root, and lily bulb. Pour 1 2/3 cup (400ml) boiling water all over and let stand until rehydrated, about 15 minutes.
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Place chicken in a bowl and sprinkle baking soda all over the surface. Toss with fingers to coat as evenly as possible. Refrigerate 20 minutes for slices, 30 minutes for bite size pieces. Rinse well in colander to remove baking soda. Shake off then pat away excess water (doesn't need to be 100% dry).
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There's a great deal of information about the Silkie in ancient Chinese writings -eastern cultures have always believed the Silkie to have medicinal powers beyond any other chicken breed. That belief is justified: recent studies have discovered that the Silkie produces more carnosine , an important anti-oxidant, than other poultry.
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Add the black chicken, red dates (deseeded), soaked scallops, soaked shiitake mushrooms and 10 cups of water to the pot and bring to the boil on high. Note: remember to pour in the soaking water too. If you didn't soak the scallops/ mushrooms earlier, no worries, just add them 30 minutes later, after soaking.
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Turn to medium low heat. Skim the surface with a fine sieve to remove the brown bits, for 10 minutes or so, until the chicken broth is clear. Simmer covered for at least 1.5 hours, up to 2 to 2.5 hours, until the chicken turns very tender and almost falls off the bones. All the ingredients in the soup are edible.
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The silkie was recognized as an official breed in North America in 1874. Breed Name: Silkie (or Chinese silk chicken) Breed Type: Exhibition, ornamental, and companion birds. Temperament: Affectionate, loving, docile. Size: Small. Large males are around 4 lbs (1.8 kg). Large females are around 3 lb (1.3 kg). Bantam males are 1.38 lbs (0.6 kg).
