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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
- 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.
- BLACK BEAN SAUCE:Saute/fry first 3 ingredients. Dissolve sugar with vinegar and Shaoxing.
- 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.
- 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.
- Yield: 4 portions
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1571g | |
| Calories 1485 | |
| Calories from Fat 50 | 3% |
| Total Fat 5.75g | 7% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1123mg | 47% |
| Potassium 7206mg | 206% |
| Total Carbs 330.23g | 88% |
| Dietary Fiber 13.1g | 44% |
| Sugars 219.01g | 146% |
| Protein 19.5g | 31% |
