水晶雞凍 Jellied Chicken
From resc 10 years ago
- 50 minutes to make
- Serves 12
A taiwanese-style dish that reminds me of Hausmacher Sülze (http://bit.ly/gyKi). Very exotic! ;-) Please note that this dish needs some hours in your refrigerator to set!
Ingredients
- 600 g chicken legs shopping list
A
- 1½ l water shopping list
- 1 tbsp rice wine shopping list
- 1 tbsp soy sauce shopping list
- ½ tsp salt shopping list
- 1 scallion, cut into 4 pieces shopping list
- 2 thin slices ginger root shopping list
B
- 3 tbsp unflavored gelatin powder shopping list
- 125 ml water shopping list
C
- 1 tbsp light soy sauce shopping list
- 1 tbsp white vinegar shopping list
- ½ tbsp ginger root, chopped shopping list
How to make it
- Blanch the chicken legs in a pot of boiling water. Remove the chicken legs; discard the water.
- Put chicken legs and A in a pot and cook over medium heat for 30 minutes.
- Remove the chicken legs; retain the broth. Continued to cook the retained broth until it boils down to 500 ml.
- Mix B in a small bowl; stir and let stand for 10 minutes.
- Tear the chicken into shreds; place the shredded chicken in a large mold.
- Strain the retained broth to remove any ingredients; mix well with B; pour into the mold and refrigerate to set.
- Invert the mold on a platter, slice and serve with C.
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- sitbynellie Glasgow, GB
- resc Munich, Germany
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