Chinese-style Aspic

• 50 grams Boiled chickenor use your favorite recipe
• 1 grams Wood ear mushrooms (dried)
• 20 grams Snow peas or other green vegetables
• 1/4 Red bell pepper
• 10 grams Pine nuts
• 1 tsp Sesame oil
• 1/2 tbsp Shaoxing wine
• 1 dash Salt and pepper
• 1/2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 250 ml The cooking liquid from
• 1/2 Beaten egg
• 5 grams Gelatin powder

1. Shred the chicken finely.
2. Reconstitute the dried wood ear mushrooms in water and shred finely.
3. Slice the snow peas into 5 mm and the red bell pepper into a 7-8 mm dice.
4. Heat sesame oil in a frying pan over medium heat.
5. Add the Step 1 ingredients and the pine nuts and stir fry briefly.
6. Add the shaoxing wine and the ingredients, and stir fry.
7. Add the chicken cooking liquid and bring to a boil.
8. Pour in the beaten egg, mix well with a pair of cooking chopsticks, and bring back to a boil.
9. Turn off the heat.
10. Sprinkle in the powdered gelatin and mix well to dissolve completely.
11. Leave to cool.
12. When it has cooled down, transfer to a plastic container or the equivalent, and chill until completely set overnight in the refrigerator.
13. Transfer to a plate and cut into serving size.

mushrooms, peas, red bell pepper, nuts, sesame oil, shaoxing wine, salt, soy sauce, oyster sauce, liquid from, egg, gelatin powder

Taken from cookpad.com/us/recipes/155060-chinese-style-aspic (may not work)