Asain Lacquered Poussin With Braised Cabbage "Lasagne"

Recipe Ingredients

4		Poussin or Cornish game hens
2 tablespoons	30ml	Five spice salt (1 part five spice to 4 parts kosher salt)
		Vinegar Dip
3 cups	711ml	Black Chinese vinegar
1 cup	237ml	Dark soy
1 cup	237ml	Molasses
1 cup	237ml	Honey
		Braised Triple Cabbage "lasagne"
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced ginger
2 cups	292g / 10oz	Chopped white cabbage
2 cups	292g / 10oz	Chopped napa cabbage
2 cups	292g / 10oz	Chopped bok choy or choy sum
1/4 cup	59ml	Shaoshing wine
1/2 cup	118ml	Chicken stock
3 oz	85g	Butter
		Salt - to taste
		Freshly-ground white pepper - to taste
8		Blanched sheets fresh pasta or 8 lasagne sheets
		Garnish
		Hoisin Lime Sauce - see * Note
		Sliced scallions

Recipe Instructions

Mix all Vinegar Dip ingredients together and bring to a boil.  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.

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.

Hints

Note: See the "Hoisin Lime Sauce" recipe which is included in this collection.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A35)

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