Chicken Galantina for Christmas
I watched cooking shows when I was a kid, and thought this looked delicious! I still remember it as an adult, and I always want to make some this time of the year. I used my own ingredients and amounts, but I have a lot of confidence in this masterpiece. I usually make two and use one as a present.
If the jelly is too much of a pain, then you can also pair it with grainy mustard or mayonnaise. This dish is convenient because you can use it for Japanese or Western cooking. It is a pate-style dish with lots of volume. It is simple but looks extravagant! It will become colorful if you add in bell peppers and pistachios. For 5~6 people. Recipe by Hanputei danputei
Chicken Galantina for Christmas
I watched cooking shows when I was a kid, and thought this looked delicious! I still remember it as an adult, and I always want to make some this time of the year. I used my own ingredients and amounts, but I have a lot of confidence in this masterpiece. I usually make two and use one as a present.
If the jelly is too much of a pain, then you can also pair it with grainy mustard or mayonnaise. This dish is convenient because you can use it for Japanese or Western cooking. It is a pate-style dish with lots of volume. It is simple but looks extravagant! It will become colorful if you add in bell peppers and pistachios. For 5~6 people. Recipe by Hanputei danputei
Cooking Instructions
- 1
Remove the skin from the chicken, and spread it out in the center of the 40 cm aluminum foil.
- 2
Cut the chicken into 2 cm cubes and the ham into 1 cm cubes, and mix together with mushrooms cut into 4 pieces and 1 teaspoon salt.
- 3
Put ☆ into a bowl and mix until sticky.
- 4
Combine Steps 2 and 3 together well, and roll into a cylinder on top of the skin from Step 1 while removing the air. Pack it tightly in the foil, and twist both ends.
- 5
Steam over a medium heat in a steamer for 35 minutes. It is done once you poke it with a toothpick and the juices run clear.
- 6
Immediately wrap it up in a bamboo mat, secure both ends with rubber bands, and let it cool while wrapped up firmly. Let it set in the fridge. Set aside any juices that come out at this point.
- 7
Dissolve one cube of soup stock cube in 200 ml hot water, add in the juice from Step 6 along with 5 g gelatin, finely chopped red and yellow peppers, and a bit of finely chopped parsley, and let chill to harden. (All the ingredients here are not listed in the recipe.)
- 8
Cut the chilled wrapped chicken Galantina into 1 cm thick slices.
- 9
Arrange onto the center of a plate, and decorate around the edges with the aspic jelly cut junto small pieces around the edges. Garnish with herbs, and it is done.
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