Black Chicken Tonic Soup Recipes

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BLACK CHICKEN SOUP



Black Chicken Soup image

Taste of this tonic soup was pleasant. It was fragrant, flavoursome with natural sweetness in the palate. Adding some Hua Diao wine is important to enhance the taste of the soup. This soup is healthy and beneficial for all in the family. The silky chicken is fairly small compared to a normal chicken. It does not necessarily have black feathers. In fact, its plummage is more furry than feathers and many have snowy white plummage. It is called black chicken because its beak, bones, flesh, skin and even internal organs are black or dark blue in colour. It doesn't look very appealing because of the dark colour and the meat is fairly dry (in my opinion) but it is valued for its curative effects. Modern scientific research has discovered that the silky chicken's level of protein, vitamin B, 18 amino acids and minerals are much higher than normal chicken while cholesterol and saturated fats are much lower. It is almost always prepared in tonics or herbal soups together with chinese herbs

Provided by abbynkt

Categories     Clear Soup

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 silkie aka black chicken, skinned, removed head and feet, quartered
slabs of salt and white pepper
1/2 tablespoon of hsao hsing hua diao rice wine
6 cups water, 50% filled in a large pot (about 1500ml)
20 g , ginseng
15 g , wolfberries about 1 tablespoon
10 g , chinese angelicae root dang gui
5 g , rhizoma chuan xiong
6 g , liquorice root
10 g dried longans

Steps:

  • Boil a pot of water over medium - high heat.
  • 2) When boiled, add in chicken and Chinese herbs. Bring all ingredients to a boil again. Then, reduce heat to low fire, and simmer for 1 - 1.5 hour.
  • 3) Add rice wine right before heat off. Stir briefly to combine. Serve hot.

Nutrition Facts : Calories 253.4, Fat 17.1, SaturatedFat 4.9, Cholesterol 85, Sodium 91.3, Carbohydrate 1.9, Protein 21.2

BLACK CHICKEN TONIC SOUP



Black Chicken Tonic Soup image

In my neighbourhood there is a restaurant that specialise in food as medicine. This is a version of the black chicken soup they make. It is considered a general tonic that helps boost energy levels. Black chickens are not always easy to find outside of a good Chinese butcher but you can use a small chicken instead. Black chicken are a small chicken called Chinese Silky and are fluffy and white but with black skin. Dried longan, red dates, black sesame oil, rock sugar, ginseng and Asian celery can be found at Asian grocers. The soup is actually steamed but you can also boil it.

Provided by Coasty

Categories     Whole Chicken

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 13

1 chicken, black
10 longans, dried (long yan rou)
6 red dates (hong zao)
2 spring onions
2 celery ribs, Asian
2 cm gingerroot, sliced thin
1 tablespoon coriander leaves, chopped
5 tablespoons rice wine
2 tablespoons soy sauce
100 ml sesame oil, black
1 teaspoon salt
10 g rock sugar
1 1/2 teaspoons pepper

Steps:

  • Wash and dry the chicken.
  • Mix the marinade ingredients and pour over chicken. Let sit for 30mins.
  • Put a steamer on the stove and bring water to the boil.
  • Place the chicken and marinade into a deep dish and scatter the other ingridents over the chicken. Pour in water making sure the chicken is covered.
  • Cover the dish either with a lid or cling wrap. Place in the steamer and steam for 2 hours.
  • Alternatively you can place all the ingredients into a heavy based pan and slowly bring to the a soft rolling boil. Turn down the heat very low so the soup is not quite simmering and cooking for 1 1/2hours. You may need to check the level of the liquid and if you need to add more water make sure it is boiling water.

Nutrition Facts : Calories 1803.7, Fat 79.1, SaturatedFat 16.1, Cholesterol 170.1, Sodium 2368.5, Carbohydrate 233.7, Fiber 25.8, Sugar 191.4, Protein 52.5

CHICKEN SOUP FROM SCRATCH



Chicken Soup From Scratch image

Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 chicken, 3 to 3 1/2 pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
1 parsnip or parsley root (optional)
About 1 dozen large sprigs parsley
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste
3 tablespoons reserved chicken fat, more if needed
3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
3 large carrots, peeled and cut into small dice
Kosher salt and ground black or white pepper
Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note)
Finely chopped herbs, such as parsley, scallions, dill or a combination

Steps:

  • Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
  • Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is "smiling": barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
  • When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).
  • Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.
  • When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)
  • Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
  • Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
  • Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.
  • Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

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