Deboned Double-Black Soup: Silkie Chicken with Rehmannia *Requires 3-Day Advance Purchase A profound and culturally cherished broth, crafted according to the principles of Traditional Chinese Medicine. We slow-simmer a whole Silkie chicken and pork ribs for over three hours with a treasured "black herb" blend—Rehmannia root, Astragalus, and Chinese Yam. As our final act of care, we then hand-debone the entire chicken, ensuring every spoonful offers pure, unadulterated comfort. The result is a complex, savory, and slightly sweet broth with a distinctive dark hue, long valued in TCM as a nourishing tonic. This is the ultimate in culinary restoration, delivered ready to soothe.
This method offers the most control and preserves quality.
Instructions to Provide to Customers:
Transfer: Pour the cold soup and all its contents (broth, deboned chicken, herbs, ribs) into a heavy-bottomed pot (like a Dutch oven or saucepan).
Low & Slow: Reheat uncovered over low to medium-low heat. Do not boil.
Stir Gently: Stir occasionally with a wooden spoon to prevent sticking and ensure even heating, being careful not to break up the tender chicken or herbs.
Target Temperature: Heat until it is steaming hot throughout, with small bubbles just beginning to form at the edges (a "shimmer"). This is usually 165°F (74°C) or above—perfectly safe and hot enough to serve.
Serve Immediately: Ladle into a bowl and enjoy.
