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  • Asain Lacquered Poussin With Braised Cabbage "Lasagne"

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    Asain Lacquered Poussin With Braised Cabbage "Lasagne"
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Poussin or possibly Cornish game hens
    • 2 Tbsp. Five spice salt (1 part five spice to 4 parts kosher salt)
    • 3 c. Black Chinese vinegar
    • 1 c. Dark soy
    • 1 c. Molasses
    • 1 c. Honey
    • 2 Tbsp. Chopped garlic
    • 2 Tbsp. Chopped ginger
    • 2 c. Minced white cabbage
    • 2 c. Minced napa cabbage
    • 2 c. Minced bok choy or possibly choy sum
    • 1/4 c. Shaoshing wine
    • 1/2 c. Chicken stock
    • 3 ounce Butter Salt to taste Freshly-grnd white pepper to taste
    • 8 x Blanched sheets fresh pasta or possibly 8 lasagne sheets Hoisin Lime Sauce see * Note Sliced scallions

    Directions

    1. Mix all Vinegar Dip ingredients together and bring to a boil.
    2. Season poussin inside and out. Dip poussin in warm boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cold dry place.
    3. Roast at 275 degrees for 25 min till rare. Deep fry till golden. Season again.
    4. BRAISED TRIPLE CABBAGE "LASAGNE": At high heat, saute/fry garlic and ginger. Add in cabbages. Add in shaoshing and stock. Cook till all is soft and liquid is 50 percent reduced. Add in butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue.
    5. Place poussin on top of lasagne and garnish with Hoisin Lime Sauce and sliced scallions.
    6. This recipe yields 4 servings.
    7. Comments: The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".
    8. Suggested Wine: Chateau de S'Egries, Cotes de Rhone, Selection Chrisophe Delorme Domaine de la Mordoree, 1997

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