So, I finally got around to making a chicken aspic, inspired by the second episode of Shokugeki no Soma. If you haven’t seen this anime, here’s the particular segment I’m talking about.
This isn’t my recipe, but I’ve been wanting to try this ever since I saw that segment above. The recipe is included in the manga and has been posted on the Internet; and other people have tried doing it before me.
I don’t have bonito broth, or the ability to get the stuff you make the broth from (I can’t seem to identify it in the Asian grocery; will have to hunt for it again. I did have chicken wing tips though – about a kilo and a half, and it was time to use them up so I did just to make the aspic.
I didn’t keep the meat because I did not follow the recipe that they give in the Shokugeki no Soma manga and did my own using a LOT of chicken wing tips (which had very little in the way of meat), simmered with patis, garlic powder, mashed ginger, salt, pepper, a chicken cube and a vegetable broth cube. Unlike the recipe recommendations, I simmered the wing tips over 12 hours, to maximise the amount of jelly I’d get. I chilled the broth overnight to let me remove the fat, then simmered it all again before straining out the meat, skin and bones. In order for you to get the clearest aspic, you’ll probably need a cheesecloth to make sure that you are able to strain away the remaining bits of cloudiness.
Mine ended up with a strange, chicken-skin-like layer on top of the jelly, which seemed both fatty, and not fatty at the same time. I carefully scraped as much of it as I could with a knife, resulting in the above. I tasted the aspic; it’s very flavourful, salty and garlicky, which I like; but I suspect that if one followed the recipe for Transforming Furikake Gohan exactly, you’d get an aspic that would have a much milder, very Japanese flavor. Mine is …well, very Filipino, very strong flavours. I didn’t use soy sauce, so mine doesn’t have that darker golden brown color too.
I’d also recommend that you follow the original recipe because it has a much smaller amount of chicken wing used.