A big hit at a chowdinner last week here in the Boston area* was a small plate called "Chicken with Sheet Jelly." The star was the jelly, essentially an aspic jelled in a flat layer maybe 1/8" thick and sliced into ribbons like noodles, that had a wonderful slithery, gummy texture. (Garnished, as I recall, with cooked chicken bits, which don't add much IMHO, scallion, and a teensy bit of sesame oil.) Does anybody know to make this (or know the proper name for it)? It can't be hard. I'm guessing agar for a thickener; others thought maybe bean starch. The jelly was a light chicken-broth color. It did not taste like super-concentrated stock. Chicken feet???