Big silkie

[plantguy90]

I had heard about the hatchery that developed a hybrid "black chicken." For the niche Asian poultry market. Does anyone know who they are and if they sell chicks? Far as I know, part of the lore about the silkie's health benefits is that the whole chicken fits in the pot, so it cant be that big, especially for a specialty niche market. We're still checking if that means if the head stays on in the pot.

 

[silkiechicken]

Never heard that lore than the health benefits come from fitting in the pot and I am Chinese. Learn something new every day. As far as I understand from what my mom says, the health benefits is the black bones and dark meat in the body. These black bone chickens are put into medicinal soups and boiled for hours to extract their goodness. Usually it all ends up bitter due to the ginseng root. Korea and red ginseng are rather popular and believed to have really good healing properties. However, different families will have different beliefs on what is the best and so on. Oh, and you do cook the whole thing, feet and head are all attached, and the heart, liver, gizzard are included. If you're making a soup for someone who has recently had a child, you include the ovaries in the hen in the soup.

A live white silkie is preferred, but now that I've introduced my mom and her sisters to how silkies can come in different colors but the meat is the same, they have accepted the meat as the same. I too would be interested in this larger hybrid black chicken. As long as it's silkie feathered and the bones are as dark as a pure silkie, I can see their value in a quicker grow out time to market at about 16 ounces a piece.

 

[uhuh555]

Look here.

http://www.clovegarden.com/ingred/bd_chksilkz.html

Track the import of live silky chickens (standards) in the USDA import records; begin at this site...

http://www.aphis.usda.gov/import_export/animals/bird_leg_band.shtml

 

[plantguy90]

Hey I didnt meaa that fitting in the pot was part of the health thing, just that you want to cook the whole thing like you said....

 

[Elite Silkies]

Quote:
I found the hybrid chicken somewhere, but will have to do a search again.


Silkiechicken............. I didn't know you were Chinese? We need cooking lessons, please............. Please tell me where to get those yummy sauces. Walmart just does not have anything that taste good. I do my best with what I can get from Walmart but, it just isn't the same. They make all the meat so tender?? I just can't figure it out. Tried to make egg rolls once

Chinese is my favorite food. I had one restaurant owner tell me that they cooked the food for our taste and they did not eat that food. She said they eat sushi and rice, etc. I tried a sushi roll and it wasn't bad at all. But, the Wasabi (?) almost killed my husband.

I laughed until I cried. I knew it was hot when I told him to taste it, but I didn't think it was that hot???

 

[silkiechicken]

Not sure how I can really help with cooking lessons since I'm rather americanized and can't cook. LOL

But in general, from observations of my mom cooking, if there are more english words on the container than ones you can't read, it's not going to be the same. The Asian restaurants I know all serve food adjusted to American tastes, which is generally much sweeter and saltier. General home cooking food is somewhat basic and plain. Soy sauce is used instead of salt and things are marinated often in oyster sauce, hoisin sauce, honey, brown sugar, red chili pepper rice vinegar, rice wine, and white pepper. The average dish is half a plate of rice, a cup of steamed or wok cooked veggies with some sesame oil, and some sort of marinated meat. The powers of meat safety that be say don't let meat sit out.... but I bet the meat is extra tender due to a combination of sitting out at room temp and cooking with high fast heat. I've picked up thawing meat at room temperature all the time... but maybe that shouldn't be done if you didn't grow up eating meat that way!

A common sauce thickiner is tapicoa flour. You need more to make something thick, but gives sauces a much smoother consistency.

Oh, and are you sure your chinese friend isn't japanese? They are the ones who eat sushi and wasabi. Koreans have a version of sushi like food, but they use lots more kimchi.

 

[shadowpaints]

big silkie ... hmmmm i have one of those! lol evyle is gonna end up in the stew pot if she dont start layin soon!!

here she is with one of my sex link pullets. both of them are almost 1 year old!

 

[Elite Silkies]

Quote:
Okay...... We'll have to sweet talk your sweet mom into becoming a member, so she can teach me how to cook.

I'm going to try some of ingredients you listed and see how it turns out. I do like the sweet sauces.

Must be Japanese. But, I'll have to do without the Wasabi. My husband said he has never ate anything so hot in his life.

I also thaw my meat at room temperature, or I put it in the sink with cool water.

I think maybe my problem with the meat is that I can't get it sliced thin enough and maybe my skillet doesn't get hot enough to cook it as fast as it should be.

I use regular oil for my vegetables so will get me some sesame oil! Thanks for all the good tips!

 

[mistyfeather]

Quote:
i just came home STARVING !!!!!!! and the is the first post i read !!!!!

i cook alot of asian foods( learned by watching family friends ) but i cant cook anything at 10:00 at night !!!!!

soooooooooooooo hungry! i must agree tho that when youve eaten home made the resturant stuff is WAY sweet and salty. my husband cant eat any Asian food from a restaurant but loves it when i make it , he will even eat my susi. and ive been making kimchi for years when my friends mom told me about its helth benifits ..... and its yummy too! also found a realy good recipie for it online somewhere too.

 

[Elite Silkies]

I still can't find those black skinned chickens, and I know I found them at one time.


Going to have to look up Kimchi.....