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Asain Lacquered Poussin With Braised Cabbage "Lasagne"

The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Poussin or Cornish game hens
2 tablespoons 30mlFive spice salt (1 part five spice to 4 parts kosher salt)
  Vinegar Dip
3 cups 711mlBlack Chinese vinegar
1 cup 237mlDark soy
1 cup 237mlMolasses
1 cup 237mlHoney
  Braised Triple Cabbage "lasagne"
2 tablespoons 30mlMinced garlic
2 tablespoons 30mlMinced ginger
2 cups 292g / 10ozChopped white cabbage
2 cups 292g / 10ozChopped napa cabbage
2 cups 292g / 10ozChopped bok choy or choy sum
1/4 cup 59mlShaoshing wine
1/2 cup 118mlChicken stock
3 oz 85gButter
  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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