Hot and Sour Terrine

Name: Hot and Sour Terrine
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 to 10 servings
Cuisine: asian
Ingredients: 8 dried tree ear mushrooms; 1/2 cup hot water; 2 envelopes plain gelatin; 1/4 cup cold water; 3 1/2 cups greaseless chicken stock; 4 tablespoons rice vinegar; 1 1/2 tablespoons light soy sauce; 1/2 cup sweet red pepper, finely diced; 1 cup finely slivered cooked chicken, duck or pork; 1/2 teaspoon hot chili oil (or to taste); 2 scallions, finely chopped

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 1 hour 15 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; JELLIED SALADS, STAPLE OF THE 50'S, SHOULD NOT BE FORGOTTEN

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Ingredients

Yield:8 to 10 servings

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

Ingredient Substitution Guide

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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.