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1
In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes.
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2
Add chicken and cook at a bare simmer, uncovered, 15 minutes.
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3
Cool chicken in liquid, uncovered, 1 hour.
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4
Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds.
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5
Chill chicken, covered, while making aspic.
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6
Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl.
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7
Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total.
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8
Return liquid to cleaned pan.
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9
In a small bowl sprinkle gelatin over 1/4 cup cold water to soften.
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10
Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
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11
Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan.
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12
Pour aspic slowly over chicken mixture.
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13
Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
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14
In a small bowl stir together hoisin sauce and vinegar until smooth.
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15
Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen.
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16
Invert terrine onto a platter and serve with sauce and pickled ginger.
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17
Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.
