two-color jelly recipe

How to Make Swirled Pork and Chicken Jelly: A Step-by-Step Guide

Swirled pork and chicken jelly, a beloved Chinese appetizer, delights with its tender texture and dual flavors. Here’s a simple guide to making it at home.

Ingredients:

For the pork layer: 500g pork skin, 1.5L water, 5 slices ginger, 1 green onion, 1 tbsp soy sauce, 1 tsp salt.

For the chicken layer: 500g chicken bones, 1.5L water, 3 slices ginger, 1 star anise, ½ tsp salt.

Optional: Garlic, chili oil, or vinegar for dipping.

Steps:

1. Prepare the pork jelly: Rinse pork skin, boil for 5 minutes, then scrape fat and chop. Add to a pot with water, ginger, and green onion. Simmer for 1.5 hours until soft. Blend the mixture, strain, and season with soy sauce and salt. Pour half into a flat container, let cool until set (about 30 minutes).

2. Prepare the chicken jelly: Simmer chicken bones with water, ginger, and star anise for 1 hour. Season with salt, strain, and let cool slightly.

3. Create the swirl: Carefully pour the warm chicken stock over the set pork jelly. Use a toothpick to gently swirl the layers for a marbled effect. Refrigerate for 4 hours until fully set.

4. Serve: Cut into cubes, garnish with cilantro, and serve with dipping sauce.

Enjoy this refreshing, flavorful dish as a snack or appetizer!