1
1-1/2
1/3
1
2
4
------
1
1/2
1-1/2
1/4
1
------
1
1
2
------
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T
in
cl
oz
oz
---
T
T
T
c
t
---
c
T
T
---
|
Silkie Chicken (1)
Soy Sauce, dark
Ginger
Garlic
Shallots
Onion
-- Sauce
Black Beans (2)
Soy Sauce
Oyster Sauce
Rice Wine
Sugar
-----------
Stock, chicken
Oil
Oil
-- Garnish
Cilantro
|
Prep - (45 min - 25 min work)
- Thaw SILKIE. Cut off head and feet, reserving for stock. Cut
into serving pieces as desired, usually 4 pieces. Rub pieces with
Soy Sauce and set aside to marinate for about 1/2 hour.
- Slice GINGER very thin and chop fine. Crush GARLIC
and chop fine. Peel SHALLOTS and slice thin. Peel
ONION, cut in quarters lengthwise and slice crosswise very
then. Mix all.
- Rinse BLACK BEANS and chop fine. Mix all Sauce items.
Run - (1-3/4 hrs)
- In a spacious coverable sauté pan, heat Oil and fry
Onion mix stirring until garlic starts to color, then stir in the
Sauce mix, then Stock, and bring to a boil. Take off the
heat and set aside.
- In a well seasoned iron skillet, heat 2 T Oil and fry
Silkie pieces on both sides until the skin is getting crispy
(they're too dark to see if they're browning).
- Transfer Silkie into the sauté pan, bring to a boil,
cover and simmer slowly 30 minutes shaking the pan now and then.
Turn silkie pieces over and simmer another 30 minutes. Make sure the
pan doesn't go dry.
- Remove Silkie from the pan, arrange on serving plate and keep
warm. Adjust the liquid to the sauce consistency you want, either by
boiling down or adding boiling water. For serving with white rice the
sauce should be fairly light.
- Pour Sauce over Silkie and serve hot garnished with
chopped Cilantro, and with plenty of steamed long grain rice.
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