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

Total Time:
18 hr
Prep:
16 hr
Cook:
2 hr

Level:
Easy

Ingredients
  • 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
Directions

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.

VINEGAR DIP:

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.


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