Place chicken in a pot; cover with water. Add mei yen powder, 1 rib celery, 1 tablespoon onion and salt to taste. Cook until tender; let cool and debone. Dice. Reserve chicken broth.
Dissolve gelatin in water. Boil chicken broth; dissolve softened gelatin in broth and stir well. Add diced chicken, celery, pickle, Worcestershire sauce, salt, pepper, paprika, onion and lemon juice and nutmeg. Let cool.
When mixture has cooled, add mayonnaise, if desired. Pour mixture into a loaf pan or any other mold that has been well greased with vegetable oil.
Place in refrigerator to congeal. Serve on lettuce leaf topped with a little mayonnaise, sprinkled lightly with paprika.
From <A Taste of Louisiana>.
