![]() ![]() But ever since learning that consuming sibot was not so favorable to persons with high blood pressure (which we – my mom, B’s lola, and recently, me – have), I would definitely be cooking my black chicken differently (as I did even 7 years ago when I was not yet hypertensive). That was how my mom cooked black chickens, and the soup, as my mom claimed, had great curative value. The traditional way (that I know) of cooking black chicken is by way of Sibot soup, which uses a mixture of 4 or 5 Chinese herbs in the soup. Apparently, they have less calories, fat and cholesterol, and they have more anti-oxidants, protein, vitamin B and minerals! They are considered generally healthier (to the consumer) than regular chickens. They are prized in Chinese cooking for their curative or healing value. It is more obvious when the chickens been dressed for selling because it is rather obvious, as I saw in the specialty markets that carry them, on the rare occasion that I find them. They are black because their skin, beaks, innards, bones, flesh are almost black in color. In fact, I’ve seen a couple of live ones and they had white “furry” feathers. To rehash the intro I wrote 7 years ago, silkie chickens, also known as black chickens, are so-called not because their feathers are black. The last time I made black chicken soup was a good 7 years ago! But I do remember that my mom made it quite regularly when my siblings and I were kids. ![]() (#313 in the limited series: cooking/baking in the time of the coronavirus quarantine) ![]()
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