IMBB # 15 - Shredded Chicken and Mushroom in Jelly

Ever since I started this blog and also found out about IMBB (Is My Blog Burning?), I've been anxiouly waiting for the next theme. Finally, it's here! The theme of IMBB #15, "Has my blog jelled?" is rather interesting. It's hosted by Simply Recipes and it involves any dish that jelled.

My entry for this event is a dish from my mom's cookbook, Simple Local Dish from China. It's Shredded Chicken and Mushroom in Jelly. Actually I've not seen this dish in Singapore before, and I think that this dish should be served as an appetiser.

I attempted this dish twice last weekend. First attempt was on Saturday but it didn't turn out well as I was in a hurry to go out and meet a group of friends. The bowl of chicken in jelly was refrigerated for only 2.5 hrs, and I turned it over before it's solidified completely. Consequently there was some clumping of gelatin on the surface of the jelly. I still took some pictures of it anyway, and I tried to take from certain angles, hoping that the clumps would not be show up so obvious in the photos.

Unfortunately the clumps showed up in the photos.

The next day, I made my second attempt with some improvisations to the way I prepare the dish. The bowl was lightly greased before I laid the ingredients in it, so that the jelly is easier to slide out when I turned over the bowl. The jelly was refrigerated for 5 hours! When the jelly was in the refrigerator, scary thoughts came to my mind, what if it doesn't turn out well again... what if the coriander leaf that was pasted to the bowl peel off when I turn it over... what if...

Well, this time round, the jelly looked beautiful! Yippie!

Here it is... Shredded Chicken and Mushroom in Jelly:


Ingredients:
1/4 chicken
3 pieces of shitake mushroom
coriander leaf
3 tsp gelatin
spring onions
3 slices ginger
2-3 tbsp rice wine

This is how I prepared the dish:
1) Place the chicken in a pot of water, together with mushrooms, spring onions, ginger and rice wine.
2) Heat up the water and when it starts to boil, turn down to low heat. Cook for 15-20 minutes or until it is cooked through when tested with a chopstick.


3) Remove the chicken from the pot and shred the chicken when it's cool enough to handle.
4) Pour 1/2 cup of hot soup in a bowl and stir in gelatin.
5) Lightly grease a bowl, place the mushrooms, coriander leaf and shreded chicken in sequence. Slowly strain the soup into the bowl.




7) Refrigerate it for 4-5 hours. Serve.



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Updated on 30 May 05:

Here's the round-up of IMBB #15, by Simply Recipes