Jellied Chicken and Coriander Terrine Recipe

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Ingredients

Count

Nutrition

165

Calories

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Ingredients:

Serving

3 cups chicken broth , fat skimmed
1/2 cup medium- dry sherry
2 tsp soy sauce
a 1 1/2-inch piece fresh gingerroot, cut into 1/4-inch-thick slices
6 scallions , each cut crosswise into thirds and flattened
1 1/2 tbsp star anise pieces*, crushed lightly
1/2 tsp salt
1 lb skinless boneless chicken breasts (about 3 breast halves)
about 3/4 cup cold water
1 envelope plus 1 1/2 tsp (about 4 1/2 tsp total) unflavored gelatin
1/2 cup fresh coriander leaves, washed well and spun dry
2 tbsp hoisin sauce
4 tsp rice vinegar (not seasoned )
accompaniment: 1/4 cup drained pickled ginger

Directions:

In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
Make sauce: In a small bowl stir together hoisin sauce and vinegar until smooth.
Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.
Each serving has about 245 calories and 4 grams fat (16% of calories from fat) Nutritional analysis provided by Gourmet

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	165 Kcal (691 kJ)
Calories from fat	33.49 Kcal
		% Daily Value*
Total Fat	3.72g	6%
Cholesterol	67.13mg	22%
Sodium	1607.61mg	67%
Potassium	615.48mg	13%
Total Carbs	7.7g	3%
Sugars	3.11g	12%
Dietary Fiber	1.63g	7%
Protein	24.25g	48%
Vitamin C	20.4mg	34%
Iron	0.7mg	4%
Calcium	54.4mg	5%

Amount Per 100 g
Calories	40.88 Kcal (171 kJ)
Calories from fat	8.3 Kcal
		% Daily Value*
Total Fat	0.92g	6%
Cholesterol	16.63mg	22%
Sodium	398.28mg	67%
Potassium	152.48mg	13%
Total Carbs	1.91g	3%
Sugars	0.77g	12%
Dietary Fiber	0.4g	7%
Protein	6.01g	48%
Vitamin C	5.1mg	34%
Iron	0.2mg	4%
Calcium	13.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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