百子櫃 ›
The silkie, a small chicken breed with black skin, bones and flesh under fluffy white feathers, sold whole (in Australia, frozen). It double-boils into a darker, cleaner-tasting and less fatty soup than ordinary chicken. The classic base for nourishing soups with red dates, goji, dong gwai or coconut.
Nature · neutral Flavour · sweet Meridians · liver、kidney
In Cantonese food therapy it is used to nourish yin and blood, support the liver and kidneys and ease deficiency heat, traditionally featuring in women's restorative soups after childbirth or menstruation.
Take out the innards and blanch it (飛水); it is mostly used for double-boiled soups (燉湯).
江西泰和（泰和烏雞為正宗道地） — Raw poultry cannot be imported into Australia, so AU frozen silkies are locally raised (Umall/Jipo lines)
Common at Asian grocers · A$40–52 / kg
Frozen whole silkie only: Umall 650g+ $26.29, 450g+ $23.09, Jipo 'For Herbal Soup' 400g+ $20.99; roughly 7–9x per-kg premium over supermarket chicken
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.