Chinese Silkie Bantam
The Chinese Silkie Bantam is popular in Chinese, Japanese, Cambodian, Vietnamese and Korean cuisine and is a delicacy sought after in most Asian communities.
Why should we eat it?
Chinese medicine has used silkie bantams for medicinal purposes dating back to the seventh or eighth century, with claims that a soup or tonic using this ingredient gives energy, reduces headaches and has other healing powers.
How do we cook it?
The silkie bantam has a black skin and bone structure and a grey/blue-ish meat which is deep and gamey in flavour. It is used often for soups, broths, Mongolian hot pot and curry.
See our recipes for how to prepare this gourmet Asian bird.
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