Cordyceps and silkie chicken soup is a clear, savory soup made by double-boiling blanched silkie (black) chicken for two to three hours and adding a few whole cordyceps near the end. Silkie chicken - a black-skinned, black-boned bird - is the traditional choice for a clean, delicate broth. Here is how to make it at home.
- Silkie (black) chicken gives a clearer, more delicate broth than regular chicken.
- Blanch the chicken first, then double-boil 2-3 hours.
- Add 6-10 whole rinsed cordyceps in the last 30-60 minutes.
- A couple of ginger slices is the standard aromatic for a savory soup.
- Whole cordyceps are a caterpillar-and-stalk fungus; rinse them, and do not over-soak.
Ingredients
- 1 small silkie (black) chicken, or about 300-500 g chicken pieces
- 6-10 whole dried cordyceps
- 2-3 slices fresh ginger
- Optional: a few red dates and a small handful of goji berries
- 800 ml - 1 L water
- Salt, to taste
How to make cordyceps and silkie chicken soup
1. Blanch the chicken
Cover the chicken with cold water, bring to a boil for 2-3 minutes, then drain and rinse off the foam. This keeps the broth clear.
2. Rinse the cordyceps
Give the dried cordyceps a quick rinse in cool water to remove surface dust. Do not soak whole wild cordyceps for long.
3. Double-boil
Put the chicken, ginger, and water in a double-boiler inner pot, set it in the outer pot of simmering water, and cook gently for 2-3 hours.
4. Add the cordyceps
In the last 30-60 minutes, add the cordyceps (and the red dates and goji, if using) so their flavor and shape stay intact.
5. Season and serve
Add salt at the end. Serve hot, and eat the softened cordyceps along with the soup.
Tips
- Double-boiling keeps the broth especially clear; if you do not have a double boiler, simmer gently in a covered pot.
- Add the cordyceps late so they do not overcook.
- The finished soup tastes mild, earthy, and savory.
Browse wild cordyceps and cultivated cordyceps, or current cordyceps offers. For more soups, see our cordyceps chicken soup and cordyceps pork-bone soup.
Frequently asked questions
What is silkie chicken?
Silkie chicken - also called silky or black chicken - is a black-skinned, black-boned bird traditionally used for double-boiled soups because it makes a clean, delicate broth.
Can I use regular chicken?
Yes. Regular chicken works well; silkie is simply the traditional choice for a clearer, more delicate soup.
How many cordyceps per pot?
About 6-10 whole pieces for a family-size pot.
When do I add the cordyceps?
In the last 30-60 minutes, so their flavor and shape stay intact.
