Asain Lacquered Poussin With Braised Cabbage "Lasag

Name: Asain Lacquered Poussin With Braised Cabbage "Lasagne" Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Poussin or possibly Cornish game hens; 2 Tbsp. Five spice salt (1 part five spice to 4 parts kosher salt); 3 c. Black Chinese vinegar; 1 c. Dark soy; 1 c. Molasses; 1 c. Honey; 2 Tbsp. Chopped garlic; 2 Tbsp. Chopped ginger; 2 c. Minced white cabbage; 2 c. Minced napa cabbage; 2 c. Minced bok choy or possibly choy sum; 1/4 c. Shaoshing wine; 1/2 c. Chicken stock; 3 ounce Butter Salt to taste Freshly-grnd white pepper to taste; 8 x Blanched sheets fresh pasta or possibly 8 lasagne sheets Hoisin Lime Sauce see * Note Sliced scallions

Servings: persons

4 x Poussin or possibly Cornish game hens
2 Tbsp. Five spice salt (1 part five spice to 4 parts kosher salt)
3 c. Black Chinese vinegar
1 c. Dark soy
1 c. Molasses
1 c. Honey
2 Tbsp. Chopped garlic
2 Tbsp. Chopped ginger
2 c. Minced white cabbage
2 c. Minced napa cabbage
2 c. Minced bok choy or possibly choy sum
1/4 c. Shaoshing wine
1/2 c. Chicken stock
3 ounce Butter Salt to taste Freshly-grnd white pepper to taste
8 x Blanched sheets fresh pasta or possibly 8 lasagne sheets Hoisin Lime Sauce see * Note Sliced scallions

1
["Mix all Vinegar Dip ingredients together and bring to a boil.", "Season poussin inside and out.", "Dip poussin in warm boiling water 2 times followed by 3 dips in Vinegar Dip.", "Hang dry overnight, in a cold dry place.", "Roast at 275 degrees for 25 min till rare.", "Deep fry till golden.", "Season again.", "BRAISED TRIPLE CABBAGE ""LASAGNE"": At high heat, saute/fry garlic and ginger.", "Add in cabbages.", "Add in shaoshing and stock.", "Cook till all is soft and liquid is 50 percent reduced.", "Add in 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"]

1262

kcal

Calories

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 x Poussin or possibly Cornish game hens, 2 Tbsp. Five spice salt (1 part five spice to 4 parts kosher salt), 3 c. Black Chinese vinegar, 1 c. Dark soy, and more.

Yes, Asain Lacquered Poussin With Braised Cabbage "Lasagne" Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asain Lacquered Poussin With Braised Cabbage "Lasagne" Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions