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Tapioca with Chicken or Meat Jelly

A tapioca jelly made with chicken or meat broth, seasoned with salt, optionally folded with beaten egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Tapioca with Chicken or Meat Jelly

Ingredients

Directions

Prepare

  1. Wash the tapioca and place it in a double boiler with cold water.

  2. Let it absorb the water, then add the chicken broth or meat infusion.

Cook and shape

  1. Cook until the tapioca is soft and clear.

  2. Season with salt and mold the mixture.

  3. Serve hot or cold as preferred.

  4. For variation, stir in a well-beaten egg after removing from heat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Starch that swells and thickens the liquid into a soft, clear jelly as it cooks.
Chicken broth or meat infusion
Supplies the liquid and savory flavor that the tapioca absorbs and sets with.
Egg
Optional addition that adds richness and a little body when stirred in off the heat.

The step that matters

Cook until the tapioca is soft and clear. Tapioca starch must be fully cooked in liquid so its granules swell and gelatinize; undercooked tapioca stays opaque and chalky and sets poorly. Gentle heat in a double boiler also prevents scorching and lumps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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