Chinese Recipes | Cooking Tips | Good Eats

If you see a recipe called “Jellied Chicken” with no pictures of the end product, will you in your wildest dream be able to fathom what that chick, I mean chicken dish look like? It’s so cliche but I have to say it. A picture paints a thousand words.

This recipe is off a “Secret Recipe” book collection by Amelia Liang.

Unfortunately, I cannot reproduce the recipe here. It’s a secret.

This recipe had used pig skin to act as a gelatin to form the jelly when the dish is refrigerated. But do you know what happens when you do not refrigerate it long enough (like more than 4 hours)?

This is what you’ll get.
A jellied mess.