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Rainbow Chicken Jelly

Preparation Time:   30  (mins)
Cooking Time:   15  (mins)
Cooking Method:   ----
Cook level:   Normal


eggs 8
chicken thigh [diced] 150 g
carrot [diced] 30 g
red pepper [diced] 30 g
green pepper [diced] 30 g
corn kernel 80 g
gelatine sheet 12 g
dill dash
Premium Chicken Bouillon Powder (No MSG Added) dash

Seasoning Mix

Premium Chicken Bouillon Powder (No MSG Added) 3 tsp.
water 300 ml

1.   Make a 2cm hole at the bottom of each egg shell. Drain the content of the egg. Put the egg shells in boiling water for around 5 minutes. Remove any residue inside the shells and drain.
2.   Slightly soak the gelatine sheets in water. Heat up the seasoning mix. Turn to low heat. Melt the gelatine sheets in the seasoning mix and cool.
3.   Cook the diced chicken thighs in boiling water and drain. Heat a frying pan. Add the green and red peppers, corn kernels, carrots, chicken and a dash of Lee Kum Kee Chicken Bouillon Powder [No MSG Added] into the pan and stir fry slightly. Then cool in a refrigerator.
4.   Place the egg shells on a rack with the holes facing up. Add a dash of dill. Put the green and red peppers, corn kernels, carrots and chicken into the shells until 80% full. Top up with the seasoning mix. Put the egg shells into a refrigerator until a jelly is formed. Peel off the shell before serving.


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