Chef and restaurateur Vivian Howard, star of the Peabody Award-winning PBS series "A Chef's Life" and author of the New York Times bestselling cookbook "Deep Run Roots: Stories and Recipes From My Corner of the South" (Little, Brown), says there is something to the popularity of soups and broths as a curative culinary art.
Howard offered "Sunday Morning" several recipes for dishes that nourish and satisfy, slurp for slurp.
Black Silkie Chicken Soup
1 Silkie Chicken
½ cup Rice Wine
5-6 scallions, roughly chopped
1 lb ginger, peeled and sliced into ½" thick pieces
2 tsp tamari
In large stockpot, add Silkie Chicken with just enough cool, filtered water to cover.
Add rice wine, scallions and ginger. Bring to a slight boil then turn heat to low and simmer for 3 hours.
Strain, discarding solids. Add tamari.
Once cooled, skim fat. Return broth to a boil before drinking.
For more info:
- "Deep Run Roots: Stories and Recipes from My Corner of the South" by Vivian Howard (Little, Brown), in Hardcover and eBook formats; Available from Amazon
- "A Chef's Life" (PBS)
- Chef & the Farmer Restaurant, Kinston, N.C.
- Boiler Room, Kinston, N.C.
- Benny's Big Time Pizzeria, Wilmington, N.C.