Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage "Lasagne"
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 321
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 15
- Cholesterol
- 77
- Sodium
- 410
- Total: 18 hr
- Prep: 16 hr
- Cook: 2 hr
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.
BRAISED TRIPLE CABBAGE "LASAGNE"
- 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.