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Crispy Asian Lacquered Poussin With Watercress, Shiitake And Black Bean Noodle Stir Fry
Ingredients
- 4 lrg poussin
- 2 Tbsp. five spice-salt mix (2:3)
- 1 c. molasses
- 1 c. Chinese black vinegar
- 1 c. rice wine vinegar
- 1/2 c. honey Blanching water Vegetable oil for frying
- 4 x scallion brushes
- 2 Tbsp. Chinese black beans
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. Shaoxing rice wine
- 2 Tbsp. Dijon mustard
- 1 Tbsp. sugar
- 1 c. canola oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb wonton noodles blanched, refreshed
- 1 x red onion finely sliced
- 1 c. sliced shiitakes
- 1/2 lb watercress
- 1/4 c. black bean sauce from above
Directions
- Rub the cavity with the salt mix. Quickly dip each poussin in the blanching water 2 times. Heat the molasses, vinegars and honey to boiling. Dip each poussin three times in this liquid. If possible, hang dry for at least 2 hrs.
- Roast the poussin at 325 degrees for 14 min. The chicken should still be rare with a light golden brown skin. Deep fry at 375 degrees till golden, about 5 to 7 min.
- Black Bean Sauce: Saute/fry first 3 ingredients. Dissolve sugar with vinegar and Shaoxing. Deglaze saute/fry with liquid. Let cold completely. In a food processor, mix above with Dijon and sugar. Slowly add in oil to emulsify. May need to add in a little ice water.
- Watercress And Black Bean Noodle Stir-Fry: In a wok or possibly large saute/fry pan, caramelize onions and shiitakes. Add in watercress to wilt only, then add in noodles and black bean sauce. Check for seasoning.
- Serve whole bird on a pile of noodles. Garnish with scallion brushes.
- This recipe yields 4 portions.
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