Asain Lacquered Poussin With Braised Cabbage "lasagne"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Eastwest | 4 | Servings |
INGREDIENTS
| 4 | Poussin or Cornish game hens | |
| 2 | T | 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 | T | Minced garlic |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 725
Calories From Fat: 157
Total Fat: 17.9g
Cholesterol: 46.6mg
Sodium: 5431.5mg
Potassium: 1534.1mg
Carbohydrates: 145.1g
Fiber: 2.7g
Sugar: 134.4g
Protein: 5.7g