drumstick anyone?
Oh you're all such foodies. Here you are then.
Thit Ga Dong (Jellied Ga Dong) (recipe courtesy of
http://tastefood.info/jellied-chicken-thit-ga-dong/)
INGREDIENTS:
1 tablespoon tree ears
10 strands agar-agar
3 cups water
2 chicken legs with thighs
pork skin (a piece about the size of a hand)
2 shallots or white part of 2 scallions, chopped
2-1/2 tablespoons fish sauce
1/8 teaspoon freshly ground black pepper
pinch of MSG (optional)
1 Soak the tree ears for 15 minutes, then drain and chop fine. Soak the agar-agar in cold water for 5 to 10 minutes; drain before using.
2 Bring the 3 cups of water to a boil and drop in the chicken legs and pork skin. Cook, uncovered, for 20 minutes over medium heat, then remove chicken and the pork skin from the broth. Reserve the broth in the pot.
3 Shred the pork skin with a sharp knife and cut the chicken into strips; cut each stip crosswise into 3 pieces. Combine in a bowl the shallots, chicken and pork, tree ears, fish sauce, black pepper, and MSG; set aside.
4 Return the broth to a boil. Remove the agar-agar from its bowl of water and drop into the boiling broth. After it has boiled for 5 minutes, drop in the minutes more, stirring frequently.
5 Pour into a 9-inch pie plate. Cool, then chill in the refrigerator for several hours, until the gelatin mixture is firm. (This becomes jellied very quickly because of the pork skin and agar-agar.) Cut into 1-inch cubes before serving as directed above.