jellied-chicken

It’s May with the temperature at 56F. It’s been raining days and nights. I’m impatiently waiting for spring. Unfortunately, the only sign of spring are my allergies. :(

When I was little, I always thought jellied chicken was an amazing dish. Eating it always reminds me of the cool summer evenings. Have a spoonful of the jelly, close the eyes, wait til it melts and experience the flavor bouncing in the mouth. A savory jelly, what a brilliant idea!

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Ingredients:
– 2 chicken legs, with bone and skin
– Gelatin, 14g
– Scallion, 2
– Ginger, 2 slices
– Star anise, 1
– Soy sauce, 2 tbs
– Sugar 1/2 tbs
– Salt 1/2 tsp
Mijiu 1tbs

Direction:
1. Separate the skin and the leg. De-bone the leg and chop the meat into big pieces. (4 pieces per leg)
2. Bring a pot of water to boil. Put the chicken (meat, skin and bones) in for about 1 minute and remove. Wash the chicken.
3. In another pot, bring 6 cups of water with chicken, scallion, ginger, star anise, sugar, soy sauce, mijiu, and salt to boil. Then turn down to simmer for 30 mins.
4. Transfer the chicken to a plate to cool. Keep simmering in the pot til it reduce down to 2 cups.
5. Sprinkle the gelatin over a small bowl of water. Sit for 5 mins and stir into the simmering pot to melt.
6. Tear the chicken into shreds and put it into a container.
7. Strain the cooking liquid and pour it into the chicken container.
8. Keep it in the fridge til firm, at least 5 hours.

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4 mins later…
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4 mins and 2 seconds later…
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ahh… summer!

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