It turns out that Anita lives two blocks away from me in Williamsburg, and when I arrived at her apartment I was delighted to see that she had laid out all of the herbs for the soup on colored pieces of paper. I asked if Anita would show me her recipe for chicken stock. I could not believe that someone was selling the chickens north of Grand Street - along with a packet of medicinal Chinese herbs, no less. I met Anita, VP of Sales for Bo Bo Chicken - a grower and distributor of poultry - during last October’s New York Food and Wine Festival she was selling black chickens and other birds at a promotional event in Chelsea. With all of the hassle, and the anonymity of the chickens, I stopped making the stock.Įnter Anita Lee and Bo Bo Chicken. In the case of meat, I look for humanely raised animals from small, local farms. I like to know a food’s origins, and try to eat food grown with environmentally friendly practices. What’s more, I had no idea where these chickens came from. I liked drinking the stock, but making it took work, and though I now live in New York, Chinatown is out of my way. I went to Chinatown and found the frozen black chickens, and, per the recipe, I put one in a pot with ginger, scallions, and water, let it simmer for 3-4 hours, and strained out the rich stock. Wu advised me to strengthen my constitution by drinking soup stock made from “black silky chicken.” Now, I rarely eat meat of any kind, but I did my best to follow her instructions. When I lived in San Francisco, I had a wonderful acupuncturist named Dr. Anita Lee of Bo Bo Chicken with a salted duck egg she cooked for me
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |