| 1 |
Soak the tree ears for 15 minutes, then drain and
chop fine. Soak the agar-agar in cold water for 5 to 10 minutes;
drain before using. |
| 2 |
Bring the 3 cups of water to a boil and drop in the
chicken legs and pork skin. Cook, uncovered, for 20 minutes over
medium heat, then remove chicken and the pork skin from the broth.
Reserve the broth in the pot. |
| 3 |
Shred the pork skin with a sharp knife and cut the
chicken into strips; cut each stip crosswise into 3 pieces. Combine
in a bowl the shallots, chicken and pork, tree ears, fish sauce,
black pepper, and MSG; set aside. |
| 4 |
Return the broth to a boil. Remove the agar-agar from
its bowl of water and drop into the boiling broth. After it has
boiled for 5 minutes, drop in the minutes more, stirring frequently. |
| 5 |
Pour into a 9-inch pie plate. Cool, then chill in the
refrigerator for several hours, until the gelatin mixture is firm.
(This becomes jellied very quickly because of the pork skin and
agar-agar.) Cut into 1-inch cubes before serving as directed above. |
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