When I arrived in Taiwan in the back of my mind was the acknowledgement that, should push come to shove I could very easily find myself in a culinary situation I wasn’t comfortable with.

Whether it being someone’s guest, ordering food I didn’t quite understand or sheer peer pressure of eating a local delicacy I knew it was bound to happen.

Thankfully it hasn’t happened yet although I’ve found my list of ‘I’m avoiding that for as long as humanely possible’ foods is growing day by day.

Somewhere at the top of the list is the local specialty ‘Black Chicken’.

Treated as somewhat of a delicacy here Black Chicken costs more then its white counterpart and is apparently more tasty.

Of course with all delicious foods there’s a catch and in the case of Black Chicken it’s that it looks like white chicken that’s been left out in the sun for a few weeks.

Apparently it’s just the skin that’s black although the meat isn’t as white as we’d normally be used to. Taste wise I have no idea but it costs more then white chicken and is supposed to be more tasty.

I’m still not convinced though. I don’t know if it’s the fact that my eyeballs are hardwired to my tastebuds but I’ve yet to come across something I thought was horrendous to look at but tasted amazing.

Something about black skin chicken just doesn’t feel right. Perhaps it’s just the racist Australian inside of me.

Forget racist KFC ads airing on Australian tv, I’m one Australian who’s more then comfortable with taking it further and saying ‘no’ to black chicken.


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