Silkie black meat of a Silkie is generally considered an unusual attribute in European and American cuisines. In contrast, several Asian cuisines consider Silkie meat a gourmet food. Chinese cuisine especially values the breed, but it is also a common ingredient in some Japanese, Cambodian, Vietnamese and Korean dishes. Areas where Chinese cuisine has been a strong influence, such as Malaysia, may also cook Silkie. As early as the 7th century, traditional Chinese medicine has held that chicken soup made with Silkie meat is a curative food. The usual methods of cooking include using Silkie to make broth, braising, and in
Silkie covers the earlobes. They also are separated according to color. Colors of Silkie recognized for competitive showing include black, blue, buff, grey, partridge, and white. Alternative hues, such as cuckoo, lavender, red, and splash also exist. The standards of perfection call for all Silkies to have a small walnut-shaped comb, dark wattles, and turquoise-blue earlobes. In addition to these defining characteristics, Silkies have five toes on each foot. Other breeds which exhibit this rare trait include the Dorking, Faverolles, and Sultan. All Silkies have black or bluish skin, bones and grayish-black meat; their Chinese language name is "wu gu ji"