Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage Lasagne (Ming Tsai)

Prep Time: 960 Minutes

Cook Time: 120 Minutes

Ready In: 1080 Minutes

Servings: 1

Ingredients:

4 poussin or cornish game hens

2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt)

3 cups black chinese vinegar

1 cup dark soy

1 cup molasses

1 cup honey

braised triple cabbage lasagne

2 tablespoons garlic

2 tablespoons ginger

2 cups chopped white cabbage

2 cups napa cabbage

2 cups bok choy or choy sum

1/4 cup shaoshing wine

1/2 cup chicken stock

3 ounces butter

salt and white pepper to taste

8 blanched sheets fresh pasta or 8 lasagne sheets

Directions:

1. 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.
2. VINEGAR DIP:
3. Mix all ingredients together and bring to a boil.
4. 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.

By RecipeOfHealth.com