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Chinese Recipe : Spring Blossom Cold Dish Combination

A classic starter for banquets, this version is made with boneless chicken for convenience. The sauce lends essential flavor to the chicken.



  • 16ml salad cream
  • 1 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 160ml fresh milk

Cold chicken:

  • 1 whole chicken (about 1.8kg), cut in half
  • salt and pepper to taste
  • 1 hard-boiled egg, halved
  • 350ml superior stock
  • 3 tsp gelatine powder, soaked in 3 tbsp water
  • 1/2 tsp salt
  • 1 tsp chicken stock powder
  • 6 tiger prwans, blanched in boiling water, shelled and cut into half lengthwise
  • 1 can escargot (about 300g), sliced


  1. To prepare sauce: Whisk all ingredients in a bowl to combine. Chill overnight in the fridge.
  2. To prepare cold chicken: SImmer chicken in hot water until cooked. Remove the chicken meat and season to taste.
  3. Place hard boiled egg halves, each in small rice bowl, yolk side down. Top with chicken meat. Set aside.
  4. Boil superior stock in a pot, add the soaked gelatine, salt and chicken stock powder; stire.
  5. Pour over the chicken in the bowls. Allow to cool before putting in the fridge to set. (Instead of using 2 rice bowls, you may do this in a large, banquet soup bowl instead)
  6. To serve, remove chilled chicken jelly by inverting the bowl and tapping it to dislodge the chicken onto a serving plate.
  7. Add the halved prawns and escargot slices around the side fo the plate.
  8. Slice and serve with cold salad sauce.


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Last Modified: 06/28/22.