Chicken spud jellyfish in gelatin slow cooker

2 servings
4 hours 20 min


1. Rinse chicken meat.

2. Put chicken meat, pepper, bay leaf, salt in the bowl of the slow cooker. Fill with water.

3. Close the lid, set the "Soup" mode for 40 minutes.

4. After the end of the program, we extract the meat on a plate to cool down.

5. Filter the broth through a sieve lined with gauze in 2 layers, add instant gelatin and mix well until completely dissolved.

6. We divide the meat into small pieces. Peel the garlic and cut into small cubes.

7. Put garlic on the bottom of the prepared molds, then meat and pour broth.

8. After the chilli cools down, we remove the molds into the refrigerator for at least 2 hours.

9. Before serving, we remove the jelly from the molds (for convenient removal, you can dip the molds for 30-45 seconds in boiling water). We serve jellyfish to the table on a platter and enjoy! Enjoy your meal!