Hot and Sour Terrine
Updated October 10, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 45 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
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Ingredients
8 dried tree ear mushrooms
½ cup hot water
2 envelopes plain gelatin
¼ cup cold water
3 ½ cups greaseless chicken stock
4 tablespoons rice vinegar
1 ½ tablespoons light soy sauce
½ cup sweet red pepper, finely diced
1 cup finely slivered cooked chicken, duck or pork
½ teaspoon hot chili oil (or to taste)
2 scallions, finely chopped
Nutritional analysis per serving (8 to 10 servings)
6 grams carbs; 13 milligrams cholesterol; 76 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 3 grams fiber; 223 milligrams sodium; 7 grams protein; 2 grams sugar
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