Season poussin inside and out. Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cool dry place. Roast at 275 degrees for 25 minutes until rare. Deep fry until golden brown. Season again.
Mix all ingredients together and bring to a boil.
At high heat, saute garlic and ginger. Add cabbages. Add shaoshing and stock. Cook until all is soft and liquid is 50 percent reduced. Add butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue. Place poussin on top of lasagne and garnish with hoisin lime sauce and sliced scallions.
Recipe Courtesy of Ming Tsai