Jellied Chicken

Name: Jellied Chicken (Shui ching chi)
Cuisine: Chinese
Ingredients: ⅙ oz. Agar-agar (or 1 envelope unflavored gelatin); ⅙ oz. Agar-agar (or 1 envelope unflavored gelatin); ½ cup daikon radish; ½ cup carrot (shredded); 1-½ teaspoon salt; 2 chicken breasts (about ¾ pounds); ½ cup carrot (shredded); 10 parsley leaves; 2 slices ham; 1 tablespoon wine

Shui ching chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 chicken breasts (about ¾ pounds)
1-½ teaspoon salt

Asia
Taiwan
Kiangsu
Main course

Method

Place the chicken, 1 green onion and 2 slices of ginger in boiling water, cook for about 20 minutes. Remove only the chicken from the pan and let cool, then remove all the bones and skin. Cut into 1” wide by 1-½” long pieces (with skin).
Soak the agar-agar about 10 minutes, squeeze and cook with 1-½ cup chicken soup remaining from #1 about 8 minutes (low heat).