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Receta Crispy Asian Lacquered Poussin
by Global Cookbook

Crispy Asian Lacquered Poussin
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Ingredientes

  • 4 lrg Poussin
  • 2 Tbsp. Fivespice salt mix, (2:3)
  • 1 c. Molasses
  • 1 c. Chinese black vinegar
  • 1 c. Rice wine vinegar
  • 1/2 c. Honey Blanching water Vegetable oil for frying
  • 4 x Scallion brushes *WATERCRESS AND BLACK BEAN NOODLE STIR FRY***
  • 1/2 lb Blanched and refreshed wonton noodles
  • 1 x Red onion finely sliced
  • 1 c. Sliced Shiitakes
  • 1/2 lb Watercress
  • 1/4 c. Black bean sauce
  • 2 Tbsp. Chinese black beans
  • 2 Tbsp. Chopped garlic
  • 1 Tbsp. Chopped ginger
  • 1 Tbsp. Rice wine vinegar
  • 1 Tbsp. Shaoxing rice wine
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. Sugar
  • 1 c. Canola oil Salt and pepper to taste.

Direcciones

  1. Rub the cavity with the salt mix. Quickly dip each poussin in the blanching water 2 times. Heat the molasses, vinegars and honey to boiling. Dip each poussin three times in this liquid. If possible, hang dry for at least 2 hrs. Roast the poussin at 325 degrees for 14 min. The chicken should still be rare with a light golden brown skin. Deep fry at 375 degrees till golden, about 57 min.
  2. BLACK BEAN SAUCE:Saute/fry first 3 ingredients. Dissolve sugar with vinegar and Shaoxing.
  3. Deglaze saute/fry with liquid. Let cold completely. In a food processor, mix above with Dijon and sugar. Slowly add in oil to emulsify. May need to add in a little ice water.
  4. In a wok or possibly large saute/fry pan, caramelize onions and shiitakes. Add in watercress to wilt only, then add in noodles and black bean sauce. Check for seasoning. Serve whole bird on a pile of noodles. Garnish with scallion brushes.
  5. Yield: 4 portions