Winter’s a great time for chicken soup,
In China, the best chicken soup is made from black chicken, or
The soup is traditionally used for mothers who have just given birth, or those recovering from a common cold or flu. It’s also just great for those cold winter nights.
The chicken’s feathers are black and the meat is a darker colour, and the taste is richand meaty. The soup made from the wūjī, is dark, tasty, nutritious… and…did we say tasty?
Like most poultry eaten in China, it’s not bought frozen from the supermarket, but fresh from the local market stall – beheaded, plucked and defeathered after you choose your chicken of choice.
Perfect with wild mountain mushrooms from Dongbei!