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Ингредиенты
- 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
Инструкции
- Mix all Vinegar Dip ingredients together and bring to a boil.
- 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.
- Roast at 275 degrees for 25 min till rare. Deep fry till golden. Season again.
- 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.
- Place poussin on top of lasagne and garnish with Hoisin Lime Sauce and sliced scallions.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".
- Suggested Wine: Chateau de S'Egries, Cotes de Rhone, Selection Chrisophe Delorme Domaine de la Mordoree, 1997
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 755g | |
| Recipe makes 4 servings | |
| Calories 1241 | |
| Calories from Fat 467 | 38% |
| Total Fat 52.23g | 65% |
| Saturated Fat 19.62g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 462mg | 19% |
| Potassium 2476mg | 71% |
| Total Carbs 148.07g | 39% |
| Dietary Fiber 5.7g | 19% |
| Sugars 119.64g | 80% |
| Protein 45.87g | 73% |
