Description
A highly medicinal, premium dish where a whole 'Silkie' (Wuguji)—a chicken with white feathers but jet-black skin, meat, bones, and organs—is boiled perfectly.
Restaurants serving Silkie Boiled Chicken
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Silkie(Whole chicken)
- Dong Quai
- Goji berries
- Ginger
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- Clean a Silkie chicken, jet-black in skin and meat (sold whole in Taiwanese supermarkets). Characterized by firmer meat and less fat than regular chickens.
- Boil plenty of water in a large pot, add ginger, scallions, and medicinal spices like dong quai and goji berries, and poach the Silkie whole on very low heat for
- mins.
- Shock in ice water and chop bone-in. You can see even the bone marrow in the cross-section is pitch black.
- Since the meat's umami is abnormally strong, keep the dip extremely simple: just premium salt and white pepper ('Jiao Yan Fen') or a little ginger soy sauce.
Learn more Spice, substitutes, tips
Key spices
Faint medicinal aroma
Substitutes at Japanese supermarkets
Irreplaceable (Even free-range differs in nutrition/flavor)
Pairing
Warm Medicinal Tea or Kaoliang liquor
Trivia
[Hardcore] Known as a 'Black Jewel'. Often made into medicinal soup for postpartum or convalescent nourishment in Taiwan, but Baizhanji is the ultimate way to directly taste the meat.
Eating tips & etiquette
[Unique Eating] Flinch not at the pitch-black look; first chew the meat's wildness and deep richness without sauce, and suck out the bone marrow extract!
Allergen
Chicken