Asain Lacquered Poussin With Braised Cabbage "Lasagne" Recipe - Cooking Index
The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".
Type: Poultry4 | 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 |
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.
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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