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
The Silkie (novel) The Silkie (novel) The Silkie is a fix-up science fiction novel by A. E. van Vogt, first published in complete form in 1969. The component stories had previously been published in "Galaxy Science Fiction" magazine. Taking its inspiration from the Celtic legend of the Selkie, the novel describes a race of apparent humans with the ability to change into other forms. One, like the Selkie of legend, can live underwater. Another can survive and travel unprotected in outer space. In all three forms the Silkies can wield mental powers over energy to some degree. After a prologue which purports to