Eaten Black Chicken

"In China, the Silkie is called wu gu ji — black-boned chicken. It has been prized for its medicinal value since the seventh or eighth century."
Yu Ying-Shih, retired professor of Chinese and East Asian Studies (Princeton)

Tonight, J's dad and his wife arrived in town from San Bernadino, and we decided to go out to dinner in Milpitas at a Chinese restaurant called Nutrition House. This place has good North Eastern Chinese food, and is just one of the many restaurants open late in a strangely bustling shopping center called Milpitas Square.
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We ordered two items that looked intriguing. The first of these was green bean sheets with green peppers. These were noodles made out of green beans. Despite their appearance, they definitely tasted different than rice noodles. I thought it was delicious. I'd definitely eat this again.
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The second dish was the black chicken soup. This wasn't the first time I had ever seen black chicken. When J and I spent two months in Singapore, we often saw them in the supermarket. As interested as I was, I'd never tried to cook it or order it.
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I got a leg and thigh to chew on, and I dug in. I ate all the meat and cleaned it to the bones.
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After I finished the thigh and leg, I noticed that even the bones were black.
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Black chicken tastes very similar to regular chicken. The biggest difference is that its significantly leaner than chickens I'm used to eating. That's where it tasted a little different because the meat seemed more dense. It was pretty good, but I think I still prefer the regular chickens at the supermarket ... free range of course.

P.S. I found out the black chicken is actually a different breed of chicken called a
silkie, and in China, they believe black chicken soup has curative properties.
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