Jellied Chicken and Coriander Terrine

Ingredients

• 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
• 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

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