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1
Remove the skin from the chicken, and spread it out in the center of the 40 cm aluminum foil.
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2
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.
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3
Put into a bowl and mix until sticky.
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4
Combine Steps 2 and 3 together well, and roll into a cylinder on top of the skin from Step 1 while removing the air.
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5
Pack it tightly in the foil, and twist both ends.
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6
Steam over a medium heat in a steamer for 35 minutes.
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7
It is done once you poke it with a toothpick and the juices run clear.
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8
Immediately wrap it up in a bamboo mat, secure both ends with rubber bands, and let it cool while wrapped up firmly.
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9
Let it set in the fridge.
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10
Set aside any juices that come out at this point.
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11
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.
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12
(All the ingredients here are not listed in the recipe.)
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13
Cut the chilled wrapped chicken Galantina into 1 cm thick slices.
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14
Arrange onto the center of a plate, and decorate around the edges with the aspic jelly cut junto small pieces around the edges.
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15
Garnish with herbs, and it is done.
