Chicken Galantina for Christmas - chicken breast

Method

• Remove the skin from the chicken, and spread it out in the center of the 40 cm aluminum foil.
• Cut the chicken into 2 cm cubes and the ham into 1 cm cubes, and mix together with mushrooms cut into 4 pieces and 1 teaspoon salt.
• Put into a bowl and mix until sticky.
• Combine Steps 2 and 3 together well, and roll into a cylinder on top of the skin from Step 1 while removing the air.
• Pack it tightly in the foil, and twist both ends.
• Steam over a medium heat in a steamer for 35 minutes.
• It is done once you poke it with a toothpick and the juices run clear.
• Immediately wrap it up in a bamboo mat, secure both ends with rubber bands, and let it cool while wrapped up firmly.
• Let it set in the fridge.
• Set aside any juices that come out at this point.
• Dissolve one cube of soup stock cube in 200 ml hot water, add in the juice from Step 6 along with 5 g gelatin, finely chopped red and yellow peppers, and a bit of finely chopped parsley, and let chill to harden.
• (All the ingredients here are not listed in the recipe.)
• Cut the chilled wrapped chicken Galantina into 1 cm thick slices.
• Arrange onto the center of a plate, and decorate around the edges with the aspic jelly cut junto small pieces around the edges.
• Garnish with herbs, and it is done.