You see Chicken Porridge very often but using Black (boned) Chicken 乌骨鸡? I have not heard of anyone using it for porridge. For soup, yes but not porridge. At least not the people I know. Hopefully, I'm not the only one out there.
Chinese always use this breed of chicken for double-boiled soup along with Chinese Herbs. The meat of this chicken is finer and sweeter compared to the regular chicken. It is believed that this breed of chicken is more nutritious and is a curative food. I can't confirm this but I do like making soup with Black (boned) Chicken as the soup is clearer.
I have been using Black (boned) Chicken in place of regular chicken to make porridge for many years. It was first for my son when he was a toddler. If you follow my blog from the beginning, you would know he is a very picky and fussy eater. Now, my daughter likes it too.
When they are younger, I would add Chinese Yam 山药 along with Wolfberries 枸杞子 and red dates 红枣 when I cook the black boned chicken porridge. Now that they are older, they are able to tell the taste difference with and without the Chinese Yam and preferred I not add it.
Now I add a couple of dried scallops instead for it's sweetness and a few dash of Chinese Cooking Wine to bring out the taste of chicken porridge.
In case you are curious, my method of making this is by cooking the whole (blanched) chicken with rice, together with the other ingredients. I feel it will be as waste if you only use the meat. The bone was pack with nutrition too. If you don't stir it too hard the whole chicken will be intact and you need not worry about have small pieces of bones in the porridge.
When the porridge ready, slowly lift the chicken out with a large ladle or slotted spoon. You can then shred the chicken and add it to the porridge if you like. Then add in the Chinese Cooking Wine and salt to taste at the end and give it a last stir and it done.
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Saturday, February 14, 2009
Black Chicken Porridge
You see Chicken Porridge very often but using Black (boned) Chicken 乌骨鸡? I have not heard of anyone using it for porridge. For soup, yes but not porridge. At least not the people I know. Hopefully, I'm not the only one out there.
Chinese always use this breed of chicken for double-boiled soup along with Chinese Herbs. The meat of this chicken is finer and sweeter compared to the regular chicken. It is believed that this breed of chicken is more nutritious and is a curative food. I can't confirm this but I do like making soup with Black (boned) Chicken as the soup is clearer.
I have been using Black (boned) Chicken in place of regular chicken to make porridge for many years. It was first for my son when he was a toddler. If you follow my blog from the beginning, you would know he is a very picky and fussy eater. Now, my daughter likes it too.
When they are younger, I would add Chinese Yam 山药 along with Wolfberries 枸杞子 and red dates 红枣 when I cook the black boned chicken porridge. Now that they are older, they are able to tell the taste difference with and without the Chinese Yam and preferred I not add it.
Now I add a couple of dried scallops instead for it's sweetness and a few dash of Chinese Cooking Wine to bring out the taste of chicken porridge.
In case you are curious, my method of making this is by cooking the whole (blanched) chicken with rice, together with the other ingredients. I feel it will be as waste if you only use the meat. The bone was pack with nutrition too. If you don't stir it too hard the whole chicken will be intact and you need not worry about have small pieces of bones in the porridge.
When the porridge ready, slowly lift the chicken out with a large ladle or slotted spoon. You can then shred the chicken and add it to the porridge if you like. Then add in the Chinese Cooking Wine and salt to taste at the end and give it a last stir and it done.
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Wow... Elaine,
ReplyDeleteIt's so great to have you back again and see you updating those recipes... I have being curious for this Black Chicken Porridge and now I can give it a try with your update :)
Thanks and have a great Valentine's Day! :)
Nice to see u again with wonderful dish. Just love it:)
ReplyDeletewow this is my 1st time seeing black chicken in porridge
ReplyDeletebut hard to get the chicken supply... lol
Sure you were not the only one, my mom and I like to make porridge with black boned chicken too apart from making soup. I assumed black boned chicken is healthier than regular chicken, less fat so the soup is clearer. I will shred chicken when porridge is ready, dip with soy sauce and sesame oil
ReplyDeleteyes this is the first time I am seeing black chicken porridge, but it looks very delicious & nutritious~ ^^
ReplyDeleteBlack chicken porridge? This is novel to me. Will try this one of the weekends for the kids lunch. Thanks for sharing this. I am on the lookout for new ways to cook porridge, I think the kids are tired of my kampung chicken abc porridge and my sio bak porridge. The Cooking wine, Elaine, would that be hua tiau wine?
ReplyDeleteThank you for all the comments.
ReplyDeleteGuess I'm not the odd one who makes Black Chicken Porridge. :P Hope you will try it some time.
Christine, Yap, Cooking Wine here is refering to Hua Diao
I only discovered your blog today, but it has explained so many things already. I am not Asian and have spent the last 10 years trying to learn how to cook Asian. ( I realize that is a big job.)
ReplyDeleteI had porridge for the first time about a month ago in Los Angeles. Delicious.
I have seen black chicken in the local Asian grocery and wondered why anyone would want a black chicken.
Thanks for answering so many of my questions.
Anonymous,
ReplyDeleteYou are welcome. Hope you enjoy it as well.
Better still to add lemon glass when the porridge is almost done. Lemon glass in aromatic and has medicinal value
ReplyDelete@Anonymous, Thank you for the suggestion.
ReplyDelete