Frozen Chicken in Golden Bell Cups
A Teochew-style cold dish made with agar, fish gelatin, and chicken, featuring a pale yellow, translucent, and glistening appearance.
Ingredients
Whole chicken (slaughtered, cleaned, dried)
1 whole
Fine salt
5g
Shaoxing wine
As needed
Ginger
As needed
Scallion
As needed
Egg (crack into bowl, cover with water)
1
Gelatin sheets
As needed
Agar
As needed
Stock
As needed
MSG
As needed
Egg white (1cm square)
24 pieces
Chicken meat (1cm square; remaining pieces are 0.4cm square)
24 pieces
Ham (1cm square)
24 slices
Green peas
24 pieces
Cilantro leaves
As needed
Cilantro (cleaned)
25g
Chicken oil (for greasing cups)
As needed
Instructions
1
Steam Chicken
Rub the chicken evenly with 5g fine salt and Shaoxing wine, coat the inner cavity, stuff with ginger and scallion, and place in a clay pot. Crack the egg into a bowl and cover with water. Put gelatin sheets, agar, stock, and MSG into a stewing bowl. Steam together with the chicken over medium heat for about 15 minutes until the chicken is cooked and the agar dissolves, then remove.
2
Prepare Ingredients
Strain the gelatin and agar with a clean gauze. Rinse the egg with cold water, peel, separate the egg white, wash and cut into 24 pieces, each 1cm square. After the chicken cools, debone it, cut a portion of the meat into 24 pieces of 1cm square, and the rest into 0.4cm square pieces. Cut the ham into 24 slices, each 1cm square.
3
Fill Cups and Refrigerate
Take 24 small teacups, wipe clean, and coat the inside with a thin layer of chicken oil. Place 1 green pea at the bottom of each cup, then add cilantro leaves, egg white, ham, and chicken meat one by one next to the pea, evenly spaced. Face the chicken skin and cilantro leaves towards the cup wall. Add the remaining chicken pieces, then pour the gelatin liquid and agar liquid until it is level with the cup rim. Let cool and place in the refrigerator.
4
Serve
Invert onto a plate when serving.
