Cold Jellied Chicken in Golden Cups
Shred steamed chicken and season it, then layer the meat in a serving cup with ham, cilantro, egg white, asparagus and other ingredients. Pour in consommé and freeze until set.
Ingredients
dressed chicken
1000 g
isinglass
5 g
lard
15 g
agar
10 g
eggs
2
ham
25 g
cilantro leaves
12
asparagus
50 g
fine salt
10 g
MSG powder
10 g
superior broth
500 g
ginger and scallion
50 g
Shaoxing wine
25 g
Instructions
1
Steam and shred the chicken
First rub the chicken inside and out with 2.5 g fine salt and 25 g Shaoxing wine. Place minced ginger and scallion on top, and after 5 minutes steam in a bamboo steamer for about 15 minutes. Remove and let cool, then debone the chicken and cut the meat into small cubes. Add 5 g MSG powder, 2.5 g fine salt, and 15 g lard, mix well, and let the chicken marinate until needed.
2
Cook the agar broth
Rinse the isinglass and agar, place them in a soup tureen with 500 g superior broth, 5 g MSG powder, and 5 g fine salt. Steam until the agar is fully dissolved, then remove and set aside.
3
Prepare the garnishes
Steam the 2 eggs until hard-cooked, then slice the egg whites. Slice the ham, and have the cilantro leaves, sliced asparagus, and diced cooked chicken ready. Take 12 teacups, lightly grease the inside with a little lard, and arrange the ham slices, cilantro leaves, egg white slices, asparagus slices, and chicken cubes inside each cup.
4
Chill and set
Once the agar broth has cooled to about 70 percent (lukewarm), pour it into the cups, just enough to cover the chicken. Once set, place in the refrigerator. After 1 hour, remove and serve by turning each jellied chicken out of its cup onto a plate.
