Chicken and Yellow-ear Mushroom Jelly (1807)

Recipe for anti-aging, forever young, improve skin complexion

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Chicken and Yellow-ear Mushroom Jelly




Slow down aging, promote yin, nourish skin, improve complexion.

INGREDIENTS: (4 to 5 servings)

  • Chicken – one
  • Pig skin – 800 gm
  • Chinese celery – one plant
  • Garlic – 160 gm
  • Yellow-ear mushroom 黃耳 40 gm

1.   Wash chicken and chop into quarters. Remove skins and fat. Cut out chicken breast, dice and keep aside in the fridge.

2.   Wash pig skin, cut into large pieces.

3.   Remove hair on pig skin if necessary. Put chicken and pig skins in boiling water to cook for 5 minutes. Retrieve and rinse clean.

4.   Soak mushroom until soft, remove stem and rinse.

5.   Wash celery, cut out stem and cut into sections.

6.   Peel garlic, rinse and slightly smashed open.

7.   Put chicken quarters, pig skin and mushroom in a big soup pot and fill with water to cover all ingredients (about 3 liters). Bring water to boil and cook over medium heat for 2 hours. Add celery and garlic and cook for another 30 minutes to about 3 to 4 cups of soup. Strain and keep soup only in the pot.

8.  Bring soup to slow boil and add chicken cubes and seasoning to taste (salt, pepper, soy sauce, hot sauce, etc). Reduce heat and cook for a couple of minutes to chicken just done and remove from heat. 

9.  Transfer soup to a rectanglular container and let cool. Then refridgerate it until set and form into meat jelly or aspic. 

10. When serve, cut meat jelly into slices to serve. 


No restriction.


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