| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Eastwest |
4 |
servings |
INGREDIENTS
| 4 |
|
Poussin or Cornish game hens |
| 2 |
tb |
Five spice salt |
|
|
(1 part five spice to 4 parts kosher salt) |
|
|
=== VINEGAR DIP === |
| 3 |
c |
Black Chinese vinegar |
| 1 |
c |
Dark soy |
| 1 |
c |
Molasses |
| 1 |
c |
Honey |
|
|
=== BRAISED TRIPLE CABBAGE "LASAGNE" === |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Minced ginger |
| 2 |
c |
Chopped white cabbage |
| 2 |
c |
Chopped napa cabbage |
| 2 |
c |
Chopped bok choy or choy sum |
| 1/4 |
c |
Shaoshing wine |
| 1/2 |
c |
Chicken stock |
| 3 |
oz |
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 |
INSTRUCTIONS
* Note: See the "Hoisin Lime Sauce" recipe which is included in this
collection.
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. 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
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD
NETWORK - (Show # MT-1A35)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
01-20-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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