1
["In a bowl, combine soy, sherry, Hoisin sauce, cornstarch, vegetable or canola oil, sesame oil, sugar, peppers and coriander or cilantro. Add chicken and marinate for 1 hour.", "Prepare chicken stock with bones, onion, carrots, parsley root and celery.
2
Finely mince or grind the marinated chicken through a meat grinder to a mixing bowl. Add shallots or onion and coriander. To taste for seasonings, make a little patty and saute it in a skillet; then taste and add what ever you fill is needed.", "To make the galantine: Using a needle with a white thread, sew up the sides of the breast skin pieces, living an opening. Loosely fill with the meat mixture and sew up the opening. Shape to rolls with your hands.", "If you'll have leftover filling or the skin pieces are too small, wrap it in cheese cloth as a roll and tie both ends.", "Carefully lower all the rolls into the stock and simmer for about 1 and a half hour. After about half an hour of simmering, prick a few halls in the rolls, which are in the chiken skin, with a fork. This step will allow the stock to penetrate and moisten the filling.", "When the rolls are cooked, transfer them to a colander and cool to room temperature; then refrigerate for 24 hours. (I like to brown the rolls in the oven or in a skillet, on all sides, for color and crispy skin and then cool and refrigerate them). Slice into 1/2-inch slices.", "To cook as a Pate: Preheat the oven to 375 degrees F. Prepare a deep roasting pan for ""au Bain Mare""
