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Silkie (“Black-skinned”) Chicken January 17, 2007

Posted by pcorcoran in Article, Chicken, Cooking, Link, N.Y. Times, Photo.
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Silkie Chicken Dish (Tony Cenicola/The New York Times - Used without permission.)

New York Times has an article about Asian cuisines, silkie chicken, and how they are beginning to capture the attention of the NYC restaurant scene. (This is bad news for the silkie if this becomes a serious trend.)

Sounds intriguing, assuming the gamey-ness isn’t overpowering, as gamey fowl can sometimes be. One of the techniques mentioned uses Chinese five-spice ingredients to braise, adding both galanga and Coke(!) to the mix.

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