Jellied Chicken Northern China Style

Name: Jellied Chicken Northern China Style (Chi tung)
Cuisine: Chinese
Ingredients: 6 oz. pork rind (or 2 packages unflavored gelatin); ½ chicken (about 2 pounds); ½ tablespoon sugar; 1 tablespoon wine; 5 cups boiling water; 5 tablespoons soy sauce; 1 star anise; 3 slices ginger (1” x 2”); 4 pieces scallion (3” long); 6 oz. pork rind (or 2 packages unflavored gelatin); 1 teaspoon salt

Chi tung

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ chicken (about 2 pounds)
6 oz. pork rind (or 2

Asia
Taiwan
Main course

Method

Cut the chicken with bones into cubes (about 1 inch wide by 1 inch long). Cut the pork rind into two inch large pieces. Boil the chicken and pork rind in boiling water only for one minute. Remove and discard the water.
Place the chicken and the pork rind into a pan. Add 5 cups. of boiling water, scallions, ginger, star anise, wine, sugar, soy sauce and salt. Br