Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›


Restaurants & Bars 3

silky chicken

Howard L | May 13, 2002 08:25 PM

I've noticed, in the Chinese meat markets, an odd fowl ...a black bird (no, not a falcon), black skin, black flesh, black all over, called SILKY (or, sometimes, SILKE). In the big supermarket on Mott, North of Canal, I saw someone with a bag of 'em (they're sold whole), which the butcher was dismembering and cleaning. Does anyone have a recipe, or a rough idea about how they're used? Thanks for any input.

Want to stay up to date with this post?

Recommended From Chowhound