Hot and Sour Terrine, Oriental Style Recipe

Name: Hot and Sour Terrine, Oriental Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried Chinese tree ears (a type of dried black fungus); 1/2 cup hot water; 2 envelopes plain gelatin; 1/4 cup cold water; 3 1/2 cups greaseless chicken stock; 4 tablespoons rice vinegar; 1 1/2 tablespoons light soy sauce; 1/2 cup sweet red pepper, finely diced; 1 cup finely slivered cooked chicken, duck or pork; 1/2 teaspoon hot chili oil (or to taste); 2 scallions, finely chopped

Servings: persons

8 dried Chinese tree ears (a type of dried black fungus)
1/2 cup hot water
2 envelopes plain gelatin
1/4 cup cold water
3 1/2 cups greaseless chicken stock
4 tablespoons rice vinegar
1 1/2 tablespoons light soy sauce
1/2 cup sweet red pepper, finely diced
1 cup finely slivered cooked chicken, duck or pork
1/2 teaspoon hot chili oil (or to taste)
2 scallions, finely chopped

1
Soak the tree ears in the hot water for about 20 minutes until soft.
2
Drain, reserving the liquid, then coarsely chop them.
3
Soften the gelatin in the cold water.
4
Warm one cup of the chicken stock and stir in the softened gelatin.
5
Cook gently until the gelatin has completely dissolved.
6
Stir the gelatin mixture into the remaining stock and season with the vinegar and soy sauce.
7
Stir in the tree ears and their liquid, the red pepper and the poultry or meat.
8
Season to taste with the chili oil and stir in the scallions.
9
If the mixture is tepid or cooler, pour into a five-cup mold or loaf pan and chill until set.
10
If it is warm, cool it by placing it in a bowl in a larger bowl filled with ice before transferring it to a mold and chilling it.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 dried Chinese tree ears (a type of dried black fungus), 1/2 cup hot water, 2 envelopes plain gelatin, 1/4 cup cold water, and more.

Yes, Hot and Sour Terrine, Oriental Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Terrine, Oriental Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions