Chinese-style Aspic

Name: Chinese-style Aspic
Yield: 4 servings
Cuisine: American
Ingredients: 50 grams Boiled chickenor use your favorite recipe; 1 grams Wood ear mushrooms (dried); 20 grams Snow peas or other green vegetables; 1/4 Red bell pepper; 10 grams Pine nuts; 1 tsp Sesame oil; 1/2 tbsp Shaoxing wine; 1 dash ●Salt and pepper; 1/2 tbsp ●Soy sauce; 1 tbsp ●Oyster sauce; 250 ml The cooking liquid from; 1/2 Beaten egg; 5 grams Gelatin powder

cookpad.japan @cookpad_jp

I thought up a recipe using the cooking liquid from my boiled chicken recipe.

You can use any vegetables that are in season. But it's best to use ones that aren't too watery. Recipe by John Lee Cooker

I thought up a recipe using the cooking liquid from my boiled chicken recipe.

You can use any vegetables that are in season. But it's best to use ones that aren't too watery. Recipe by John Lee Cooker

cookpad.japan @cookpad_jp

I thought up a recipe using the cooking liquid from my boiled chicken recipe.

You can use any vegetables that are in season. But it's best to use ones that aren't too watery. Recipe by John Lee Cooker

I thought up a recipe using the cooking liquid from my boiled chicken recipe.

You can use any vegetables that are in season. But it's best to use ones that aren't too watery. Recipe by John Lee Cooker

Saved

Ingredients

4 servings

50 gramsBoiled chickenor use your favorite recipe
1 gramsWood ear mushrooms (dried)
20 gramsSnow peas or other green vegetables
1/4Red bell pepper
10 gramsPine nuts
1 tspSesame oil
1/2 tbspShaoxing wine
1 dash●Salt and pepper
1/2 tbsp●Soy sauce
1 tbsp●Oyster sauce
250 mlThe cooking liquid from
1/2Beaten egg
5 gramsGelatin powder

Saved

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.