Terrines — molded preparations of meat, fish, or vegetables — are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles — their springy texture contrasts with the terrine's smooth gel and tender chicken — and fast-cooked snow peas , for crunch.

　　

Ingredients

Makes 4 servings

　　3 cups chicken broth, fat skimmed

　　1/2 cup medium-dry Sherry

　　2 teaspoons soy sauce

　　a 1 1/2-inch piece fresh gingerroot, cut into 1/4-inch-thick slices

　　6 scallions, each cut crosswise into thirds and flattened with flat side of a large knife

　　1 1/2 tablespoons star anise pieces*, crushed lightly

　　1/2 teaspoon salt

　　1 pound skinless boneless chicken breasts (about 3 breast halves)

　　about 3/4 cup cold water

　　1 envelope plus 1 1/2 teaspoons (about 4 1/2 teaspoons total) unflavored gelatin

　　1/2 cup fresh coriander leaves, washed well and spun dry

　　

For sauce

2 tablespoons hoisin sauce

　　4 teaspoons rice vinegar (not seasoned)

　　Accompaniment: 1/4 cup drained pickled ginger*

　　*available at Asian markets and some specialty foods shops

　　

Step 1

In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.

　　

Step 2

Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.

　　

Step 3

Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.

　　

Step 4

In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).

　　

Step 5

Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.

　　

Make sauce:

Step 6

In a small bowl stir together hoisin sauce and vinegar until smooth.

　　

Step 7

Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

　　

Nutrition Per Serving

Each serving has about 245 calories and 4 grams fat (16% of calories from fat)

　　#### Nutritional analysis provided by Gourmet