Chef Chai Chaowasaree’s Black Chicken Soup

“Chef Chai Chaowasaree says extracting the full benefit from a black chicken requires long, slow cooking. His method is similar to poaching, letting the chicken sit immersed in liquid over very low heat. “You don’t want to rush the heat, you want all the nutrition to come out slowly, slowly, slowly.”

“He makes soup using ginseng, ginger and garlic, also believed to have healing qualities and which lend the broth a peppery flavor. Don’t bother peeling the ginseng or ginger, he says, and use whole heads of garlic, leaving the paper skins in place.”

1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 teaspoon whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish

Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.

Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.

Strain soup and debone chicken if desired, or serve with root pieces. Garnish with green onion.

From the Honolulu Star-Bulletin, 2002.

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