Poria Chicken Aspic
A chilled jelly made from poria juice and agar powder, encasing chicken. Refrigerated until set, then sliced — cool and refreshing.
Ingredients
Poria powder (boil with water for 30 minutes, strain liquid)
Agar powder (mix with a pinch of water)
Salt
White pepper
Stock
Lemon (sliced for garnish)
Chicken (deboned, steamed until cooked, shredded)
Cooking wine (for marinating and seasoning broth)
Instructions
1
Simmering the Poria Liquid
Add poria to water and simmer over low heat for 30 minutes, strain out the solids and reserve the liquid for later use.
2
Preparing the Chicken
Debone the chicken, rub with salt, white pepper, and cooking wine, then steam over high heat until fully cooked. Remove and shred the meat.
3
Preparing the Agar
Mix the agar powder with a pinch of water until smooth.
4
Mixing the Aspic Liquid
Combine the stock with salt, cooking wine, the reserved poria liquid, and the agar mixture, then stir until evenly blended.
5
Assembling and Chilling
Press the shredded chicken against the inside of a large bowl, then pour in the mixed poria liquid. Refrigerate until fully set, then unmold, slice, and garnish the edges with lemon slices.
