Ingredients

1.35-1.8kg young chicken
350 g (3/4 lb) Yunnan ham (or smoked ham)
375 ml (3/4 pints) thicken stock
7 ml (1 1/2 teaspoons) salt
1 packet gelatin powder (or jelly in one piece)

** Free Chinese Recipes **

Method:

Heat one large pan (at least 3 liters/6 pints) of water. When it boils, add the chicken and the ham, Allow them to boil together for 30 minutes.

Drain, and after leaving the meat to cool slightly, use a sharp knife to carve the chicken flesh into approximately thirty medium-med pieces. Cut the ham into similar-sized slices. Heat the stock, in a  saucepan. Stir in the salt and jelly until they have dissolved.

Arrange the chicken and ham in three equal rows on a deep sided dish, interleaving the slices in fish-scale fashion. Arrange a colorful selection of, flower heads around the chicken and ham.

Pour the jellied stock over them and put the dish into a refrigerator for 2 hours, or until the jelly sets. A useful dish to serve in the summer.