Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage "Lasagne"

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4 poussin or Cornish game hens

2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt)

VINEGAR DIP:

3 cups black Chinese vinegar

1 cup dark soy

1 cup molasses

1 cup honey

BRAISED TRIPLE CABBAGE "LASAGNE"

2 tablespoons garlic

2 tablespoons ginger

2 cups chopped white cabbage

2 cups napa cabbage

2 cups bok choy or choy sum

1/4 cup shaoshing wine

1/2 cup chicken stock

3 ounces butter

Salt and white pepper to taste

8 blanched sheets fresh pasta or 8 lasagne sheets