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Chinese-style Aspic

Chinese-style Aspic

This is a Chinese-flavored aspic (savory jelly) packed with all sorts of filling. This is great to serve to your guests on hot days.

Ingredients: 4 servings

Boiled chicken (Recipe ID: 580163) or use your favorite recipe
50 g
Wood ear mushrooms (dried)
1 g
Snow peas or other green vegetables
20 g
Red bell pepper
1/4
Pine nuts
10 g
Sesame oil
1 teaspoon
Shaoxing wine
1/2 tablespoon
●Salt and pepper
a small amount
●Soy sauce
1/2 tablespoon
●Oyster sauce
1 tablespoon
The cooking liquid from (Recipe ID: 580163)
250 ml (or use 1 teaspoon of Chinese soup stock base dissolved in 250 ml of water)
Beaten egg
1/2
Gelatin powder
5 g

Steps

1. Shred the chicken finely. Reconstitute the dried wood ear mushrooms in water and shred finely. Slice the snow peas into 5 mm and the red bell pepper into a 7-8 mm dice.
2. Heat sesame oil in a frying pan over medium heat. Add the Step 1 ingredients and the pine nuts and stir fry briefly. Add the shaoxing wine and the ● ingredients, and stir fry.
3. Add the chicken cooking liquid and bring to a boil. Pour in the beaten egg, mix well with a pair of cooking chopsticks, and bring back to a boil. Turn off the heat.
4. Sprinkle in the powdered gelatin and mix well to dissolve completely. Leave to cool.
5. When it has cooled down, transfer to a plastic container or the equivalent, and chill until completely set overnight in the refrigerator. Transfer to a plate and cut into serving size.

Story Behind this Recipe

I thought up a recipe using the cooking liquid from my boiled chicken recipe Recipe ID: 580163.