I have no clue how to name this dish in English so I just name it Chilled Savory Salad. If anyone of you have suitable name for this dish please let me know and I will change it. Anyway, I remember during the 70’s and the 80’s this dish is very popular but I don't think they serve this dish anymore. They are basically meat and seafood arrange in a bowl and then pour gelatin mixture over and let it set overnight. Restaurant used to serve this during wedding banquet or Chinese New Year.
I have some problem making this dish. The gelatin just refused to set after 6 hours. Finally I have to pour the stock out of the mould and start all over again with the extra stock. I added more gelatin powder to it and it set properly this time. This is not the first time I encounter problems using gelatin powder. I threw out a few jellies as it refused to set properly. That is why I prefer to work with agar agar powder. Anyway, this is what I used for this cold dish. There are no specific ingredients here but you can basically put anything you like in this cold dish.
1 piece chicken breast
10 shrimps – peel and deveined
2 dried shitake mushrooms – soak in water
2 tbsp green peas
1 tbsp corn kennels
3 cups chicken stock
1 1/2 tbsp gelatin powder
1 small red chili – optional – cut small
Salt and pepper to taste
1. Cut the mushrooms into small cubes. Heat up the stock in a saucepan and add in a bit of pepper.
2. Poached the chicken breast until it is cooked. Remove and shred it once it is cool.
3. Blanch the shrimps in the same stock for 1 minute. Do the same with mushrooms, green peas and corn kennels. Remove and set it aside.
4. Arrange the shredded chicken, shrimps, mushrooms, peas, corn kennels and chili into the mould and set it aside.
5. Remove the extra stock and leave about 1 1/4 cup in the saucepan. Mix the gelatin with a big of the stock and set it aside.
6. Bring the stock up to a boil and add in the soft gelatin. Mix thoroughly until the gelatin melts into the stock. Remove from heat. Check seasonings.
7. Pour the stock into the jelly moulds and let it set completely. Serve cold.
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