Ingredients Jump to Instructions ↓

  1. 4 Poussin or Cornish game hens

  2. 2 tablespoons 30ml Five spice salt (1 part five spice to 4 parts kosher salt) Vinegar Dip

  3. 3 cups 711ml Black Chinese vinegar

  4. 1 cup 237ml Dark soy

  5. 1 cup 237ml Molasses

  6. 1 cup 237ml Honey Braised Triple Cabbage "lasagne"

  7. 2 tablespoons 30ml Minced garlic

  8. 2 tablespoons 30ml Minced ginger

  9. 2 cups 292g / 10oz Chopped white cabbage

  10. 2 cups 292g / 10oz Chopped napa cabbage

  11. 2 cups 292g / 10oz Chopped bok choy or choy sum

  12. 1/4 cup 59ml Shaoshing wine

  13. 1/2 cup 118ml Chicken stock

  14. 3 oz 85g Butter Salt - to taste Freshly-ground white pepper - to taste

  15. 8 Blanched sheets fresh pasta or 8 lasagne sheets Garnish Hoisin Lime Sauce - seeNote Sliced scallions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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