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Jelled Chicken

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  Roasting chicken 1 1⁄2 Kilogram
  Water 2 Liter
  Spring onions 3
  Fresh ginger root slices 3
  Salt To Taste
  Dry sherry 2 Tablespoon
  Cucumber slices 2 (To Garnish)

Place the chicken in a saucepan, cover with the water and bring to the boil.
Reduce the heat slightly and cook for about 1 hour.
Remove the chicken, reserving the cooking liquid.
Take the meat off the bone, separating the skin, and place in a pudding basin.
Cover the meat with the cooking liquid.
Add the chicken skin, spring onion, ginger, salt and wine or sherry.
Place the basin in a steamer or double saucepan and steam vigorously for at least 45 minutes.
Discard the skin, spring onions and ginger.
When the basin is cool, place it in the refrigerator for 6-8 hours or until the juice has set to a jelly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3282 Calories from Fat 2146

% Daily Value*

Total Fat 238 g366%

Saturated Fat 68 g339.9%

Trans Fat 0 g

Cholesterol 1095 mg365%

Sodium 1613.7 mg67.2%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1.4 g5.4%

Sugars 1.4 g

Protein 258 g516.2%

Vitamin A 48.5% Vitamin C 15.2%

Calcium 18.6% Iron 88.3%

*Based on a 2000 Calorie diet

Jelled Chicken Recipe