Monday, January 24, 2011

Jellied Chicken

2 chicken breast (about 3/4lbs)
2 slices ham
10 parsley leaves
1/6oz Agar-agar or 1 envelope of unflavored gelatin
1-1/2 t. salt
1 T. wine
1/2 cup carrot (shredded)
1/2 cup turnip
1 green onion
2 pieces of ginger

place the chicken, green onion, and ginger in boiling water for about 20 mins. remove the chicken from the pan and let cool, then remove all the bones an skin. Cut into 1" wide 1-1/2" long pieces (with skin)

soak the agar-agar about 10 minutes, squeeze and cook with 1-1/2 cup chicken soup remaining from boiling the chicken for about 8 minutes in low heat, stock will be reduced to 1 cup. pour in a bowl, add chicken meat, salt and wine. steam for about 1/2 hour

slice the ham and cut into small leaf shape or triangles. lay in the bottom of bowl at attractively along with parsley leaves, then add chicken chicken meat. add the stock. when it's cool place in refrigerator until firm. this will take more than 1 hour.

turn the bowl on a plate, remove the bowl, decorate with shredded carrot and turnip or green peas around the plate and serve

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