Poultry Aspic À La Gabi

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g chicken, boiled or fried
  • 150 g canned mushrooms, cut, drained
  • 4 teaspoons gelatin powder
  • 250 ml water
  • 250 ml white wine, dry
  • 2 teaspoon soy sauce, dark
  • 0.5 teaspoon ½ glutamate
  • 1 pinch (s) salt
Poultry Aspic À La Gabi
Poultry Aspic À La Gabi

Instructions

  1. Allow the gelatine powder to swell according to the instructions on the packet, dissolve it in hot water, pour in the white wine and season with soy sauce, glutamate and salt.
  2. Put the chicken cut into bite-sized pieces with the mushrooms in suitable cold-rinsed molds, pour in the still liquid jelly and let it set in the cold.
  3. Turn out before serving.

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