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Recipe Name: Asain Lacquered Poussin With Braised Cabbage "lasagne" Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Poussin or Cornish game hens
2 Tablespoon(s) Five spice salt
1 part five spice to 4
parts kosher salt
=== VINEGAR DIP ===
3 Cup(s) Black Chinese vinegar
1 Cup(s) Dark soy
1 Cup(s) MOLASSES
1 Cup(s) Honey
=== BRAISED TRIPLE CABBAGE
"LASAGNE" ===
2 Tablespoon(s) Minced garlic
2 Tablespoon(s) Minced ginger
2 Cup(s) Chopped white cabbage
2 Cup(s) Chopped napa cabbage
2 Cup(s) Chopped bok choy or choy sum
1/4 Cup(s) Shaoshing wine
1/2 Cup(s) Chicken stock
3 Ounce(s) 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
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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