Hot and Sour Terrine
Updated Oct. 11, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 45 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
- 8dried tree ear mushrooms
- ½cup hot water
- 2envelopes plain gelatin
- ¼cup cold water
- 3½cups greaseless chicken stock
- 4tablespoons rice vinegar
- 1½tablespoons light soy sauce
- ½cup sweet red pepper, finely diced
- 1cup finely slivered cooked chicken, duck or pork
- ½teaspoon hot chili oil (or to taste)
- 2scallions, finely chopped
Nutritional analysis per serving (10 servings)
76 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 7 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the tree ears in the hot water for about 20 minutes until soft. Drain, reserving the liquid, then coarsely chop them.
- Step 2
Soften the gelatin in the cold water. Warm one cup of the chicken stock and stir in the softened gelatin. Cook gently until the gelatin has completely dissolved.
- Step 3
Stir the gelatin mixture into the remaining stock and season with the vinegar and soy sauce. Stir in the tree ears and their liquid, the red pepper and the poultry or meat. Season to taste with the chili oil and stir in the scallions.
- Step 4
If the mixture is tepid or cooler, pour into a five-cup mold or loaf pan and chill until set. If it is warm, cool it by placing it in a bowl in a larger bowl filled with ice before transferring it to a mold and chilling it.
Private Notes
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