All about the Silkie

What Is Silkie

Silkie is a breed that originated in China. It has black skin and bones with fluffy plumage, which feels like silk and satin. At Barefoot Poultry, our goal is to bring you the FINEST silkie so that you will benefit from the high nutritional value of the silkie! We do NOT use hormones, antibiotics and Artificial Colouring. Also, we do NOT crossbreed our silkies.

Silkie's History In Cuisine

For hundreds of years, Asian cuisines consider Silkie meat a gourmet food. Chinese cuisine especially values this breed, but it is also a common ingredient in some Japanese, Cambodian, Vietnamese and Korean dishes. Areas where Chinese cuisine has a strong influence, such as Malaysia, may also cook Silkie. As early as the 7th century, traditional Chinese medicine has held that chicken soup made with Silkie meat is a curative food. The usual methods of cooking include using Silkie to make broth, braising, and curries. A few fusion restaurants in metropolitan areas of the West have also cooked it as a part of traditional American or French cuisine, such as in confit.

The Nutritional Value of Silkie

Silkie is rich in 18 kinds of amino acids and 18 trace elements such as melanin, protein and B vitamins. The contents of niacin, vitamin E, phosphorus, iron, potassium and sodium are higher than those of normal chicken, but cholesterol and fat are very low. Also, the total serum protein, globulin and amino acid in Silkie are significantly higher than those in regular chicken.

How To Cook Silkie Soup

Ingredients:

1 silkie chicken, 1 spring onion, 3 slices of ginger, 5g grass fruit, 2 tsp cooking wine, water to cover and salt to taste.

Cook:

Wash and cut the silkie into pieces, and cut the spring onion into sections. Cook together with all the ingredients above, and stew slowly for 1.5hr. Add salt to your like.