Chicken foot jellyfish

14 servings
5 hours 30 min


1. Rinse the chicken legs and shin and pour water, leave for an hour to soak. Then we cut off the claws and if there is a film, then we remove it.

2. We shift the legs and lower leg into a saucepan, pour water, it should cover the meat a little. We put the pot on the fire. Clean the onion, carrots, put in the broth, add spices. Salt to taste. As the broth begins to boil, remove the foam, reduce the fire to a minimum, the jellyfish must be cooked over low heat, then the broth will be transparent. We cook under a closed lid for 3 hours.

3. Through a small sieve or gauze folded several times, filter the broth. Add crushed garlic cloves passed through the press to it. Separate chicken meat from bones and skin, put it in a mold. Fill with strained broth. As the chilli cools a little, we send it to the refrigerator for a few hours.