Asain Lacquered Poussin With Braised Cabbage Lasagne Recipe

• 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

1. Mix all Vinegar Dip ingredients together and bring to a boil.
2. Season poussin inside and out.
3. Dip poussin in warm boiling water 2 times followed by 3 dips in Vinegar Dip.
4. Hang dry overnight, in a cold dry place.
5. Roast at 275 degrees for 25 min till rare.
6. Deep fry till golden.
7. Season again.
8. BRAISED TRIPLE CABBAGE "LASAGNE": At high heat, saute/fry garlic and ginger.
9. Add in cabbages.
10. Add in shaoshing and stock.
11. Cook till all is soft and liquid is 50 percent reduced.
12. Add in butter.
13. Check for seasoning.
14. Build a free form lasagne alternating pasta with the cabbage fondue.
15. Place poussin on top of lasagne and garnish with Hoisin Lime Sauce and sliced scallions.
16. This recipe yields 4 servings.
17. Comments: The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".
18. Suggested Wine: Chateau de S'Egries, Cotes de Rhone, Selection Chrisophe Delorme Domaine de la Mordoree, 1997

salt, black chinese vinegar, soy, molasses, honey, garlic, ginger, white cabbage, cabbage, bok choy, shaoshing wine, chicken stock, butter, pasta

Taken from cookeatshare.com/recipes/asain-lacquered-poussin-with-braised-cabbage-lasagne-70081 (may not work)