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Jelled Chicken Recipe
|Roasting chicken||1 1⁄2 Kilogram|
|Fresh ginger root slices||3|
|Dry sherry||2 Tablespoon|
|Cucumber slices||2 (To Garnish)|
Serving size: Complete recipe
Calories 3293 Calories from Fat 2146
% Daily Value*
Total Fat 238 g366%
Saturated Fat 68 g339.8%
Trans Fat 0 g
Cholesterol 1095 mg
Sodium 1677 mg69.9%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.3 g5.2%
Sugars 2.9 g
Protein 258 g516%
Vitamin A 48.3% Vitamin C 14.6%
Calcium 18.4% Iron 88.1%
*Based on a 2000 Calorie diet
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.