Video není dostupné.
Omlouváme se.
S2Ep9-Cantonese Herbal Black Bone Silkie Chicken Soup 老 火药材竹枝烏雞湯
Vložit
- čas přidán 15. 08. 2024
- RECIPE BELOW: Black Bone Chicken is prized for its medicinal value. It's been used in Chinese cooking as early as the 7th century! This traditional Cantonese slow simmer herbal soup is great for your overall health. It helps boost the body's circulation, restore energy and balance moisture. It’s also great for your skin!
Serves 8-10
Ingredients:
• 1 whole fresh or frozen Silke Black Bone Chicken, cut in quarters
• 8 C chicken stock or chicken/pork stock
• 4 C water
• 12 pc dried Chinese mushrooms, soaked in hot water for 30-45 mins
• Mushroom soaking liquid, strained
• 1/4 dried soybeans
• 1 Tbsp Chinese almond seeds
• 10 pc dried longan fruit
• 1 Tbsp goji berries
• 4 large red dates or 8-10 sm/med size dates
• 5 slices dried mountain yam
• 2 pc dried orange peel
• 1" knob ginger, peeled & crushed
• 1/2-1 Tsp seasoning salt -Watch video-S1Ep76- • S1Ep76-YuCanCook Seaso... or to taste
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
JOIN ME ON FACEBOOK: / yucancook7
BUY PRODUCTS:
TUO Cutlery Fiery Series 8 PC Kitchen Block Knife Set: amzn.to/2A7X4gd
Vegetable Meat Cleaver 7": amzn.to/2K96702
Architec Gripperwood Acacia Cutting Board: amzn.to/2OmoKAU
Lodge Cast Iron Wok: amzn.to/2AHqnXj
Joyce Chen Flat Bottom Stir Fry Pan: amzn.to/2O6fRdG
Aluminum Pie Tins: amzn.to/2OdoF1J
Bottle Pour Spouts: amzn.to/2NURAY6
Cambro 2Qt round containers: amzn.to/2AvrPfl
SS tongs: amzn.to/2K0nCzG
Kuhn Rikon Swiss Peeler: amzn.to/2NFIgqU
LKK Low Sodium Soy: amzn.to/2AaALGE
LKK Oyster Sauce: amzn.to/2LKh7lX
LKK Premium Dark Soy Sauce: amzn.to/2LBmLKt
LKK Premium Soy Sauce: amzn.to/2LAskst
LKK Hoisin Sauce: amzn.to/2NIKVA7
LKK Chili Oil: amzn.to/2vluLG2
LKK Shrimp Sauce/Paste: amzn.to/2LO6n9w
Shaoxing wine: amzn.to/2uKBFVk
Kadoya Sesame oil: amzn.to/2uNaKrI
Chinkiang Vinegar: amzn.to/2OdOrUd
Rice Vinegar: amzn.to/2LVEpK3
Sriracha Hot Chili Sauce: amzn.to/2mQkqgM
Maggi Seasoning Sauce: amzn.to/2vhNWAw
Lao Gan Ma Spicy Crisp Chili Sauce: amzn.to/2NIEJIB
Lao Gan Ma Black Bean Chili Oil Sauce: amzn.to/2JSWiTO
Lao Gan Ma Pickled Chili: amzn.to/2uNZ1cx
Roasted Seasoned Seaweed: amzn.to/2Lv27MR
KYJ Chicken Pork Sausage: amzn.to/2LMRHr6
Hunan Cured Smoked Ham: bit.ly/2ACIyNA
Dried Shitake Mushrooms: amzn.to/2Ora5o7
Dried Bean Curd Sticks: amzn.to/2AJiQHs
Sichuan Peppercorns: amzn.to/2LG1j7l
Sichuan Red Chili Powder: amzn.to/2NVj8fN
Sichuan Pixian Broad Bean Paste: amzn.to/2NQdnA6
Sichuan Peppercorn Oil: amzn.to/2LP6J0B
Dried Sichuan Chili Peppers: amzn.to/2KtyqpZ
Salt & Pepper Seasoning: ebay.to/2LVeWQG
Sichuan Red Peppercorn Powder: bit.ly/2M0pTji
Sichuan Red Peppercorn Salt: bit.ly/2OKXPin
Sweet Bean Paste/Flour Sauce: amzn.to/2uZYbcF
Bullhead Barbeque/Sa Cha Sauce: amzn.to/2K2PiUl
Salted Black Bean Dace: amzn.to/2uWDj68
Three Crab Fish Sauce: amzn.to/2OpZs4V
Thai Shrimp Roe Paste: amzn.to/2KrpOAq
Madras Curry Powder: amzn.to/2Oos7aq
Fermented Chili Bean Curd: amzn.to/2LzZadV
Red Fermented Bean Curd: amzn.to/2mPVXIl
Fermented Preserved Black Beans: amzn.to/2LJHxHY
Sesame Paste: amzn.to/2O9LL9i
Koon Chun Ground Yellow Bean Sauce: amzn.to/2mO2q6G
Dried Seaweed: amzn.to/2K6Jycj
Dried Black Fungus/Wood Ears: amzn.to/2K6IC7F
Dried Red Beans: amzn.to/2K65G6t
Seasons Spicy Bake Mix: amzn.to/2Op4UFn
Agar Agar Natural Strips: amzn.to/2LA2Ufo
Pure Almond Extract: amzn.to/2K6qviu
Whole Psyllium Husks: amzn.to/2AiyRDM
Flaxseed Meal: amzn.to/2LLj3hj
T-sacs: amzn.to/2K5Bs3C
Sunday Spirit by Audionautix is licensed under a Creative Commons Attribution license (creativecommon...)
Artist: audionautix.com/
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com/
Youve got one of the best explanations I've seen on yt I've seen lol 👍😁
Mmmmm.....Yum!! Smell's deliouse and tasty here!! 😃Thanks for sharing!👍❤️😎
Very yummy
Yum,yum,yum
Love this video. Will try cooking this soup, thank you for sharing.
Best recipe,..good for immune and brain. Which one is good the blackbone chicken or pigeon?..this is more original than my grandma recipe..
Good looking and thanks you.
I like the cleaver you use in this video. Can you give me a link to where I can purchase one? Thanks.
Hi, is it possible to do this under high pressure in instant pot? How long should I set it for?
Thank you beyond words for recording and posting this video. I have always wanted to cook this dish.. and now I can!
Huge fan of your cooking videos (especially your soups!)
~ Aloha from Hawaii :)
Chris, Thanks so much for the positive feedback, it's greatly appreciated! let me know how the soup turns out for you, it's one of my favorites! Namaste
Oh my gosh, I’m getting memories to my childhood. My grandma would make it for my cousins and I almost weekly, and it was a favorite among us!
I do have a question though. How long do you usually make it for? Can we get actual written directions that tell us?
emily, the instructions are listed in the video at the 5:00 mark, slow simmer the soup for 3 hrs. thanks for watching!
Yum
thanks for watching!
Thanks! Do we need to use soybeans? I am allergic to soy.
liz, of course, you can leave it out or sub with dried white beans
Liz Holloway you can use dry lotus instead.
If you don't eat the meat do you discard it after you finish cooking the soup? Does it not taste good by itself?
Mary, the chicken is very lean to begin with, after hrs of slow cooking, it becomes very dry and flavorless. The true essence of the chicken is in the soup itself. I usually pick all the meat off and portion out about 1/3 C into Shadow's meal. It goes a long way and it's not wasted.
This sounds like quite a unique and holistically delicous and rare broth.
If you are concerned about wasting at this point of extraction , add the meat to your ongoing kitchen or home, wood burning stockpot fire! Waste not want not!
The love and healing are in the bones and deep muscular tissues!
大半夜看饿了…… 我一般会吃肉~
jeff, you can eat the meat, but it will be fairly bland with not much flavor. thanks for watching!
@@YuCanCook sometimes i love the flavorless stuff to taste the purity :)
What makes that chicken black?
Tracey, it's most likely a genetic mutation that changes the pigmentation of the cells.
Melanism in chickens is caused by fibromelanosis, which is a rare mutation believed to have begun in Asia. The Silkie and several other breeds descended from Asian stock possess the mutation.[