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Ingredientes
- 100 gm Wild & long grain rice, mixed
- 1 x Poussin, halved down the spine
- 1 x 3" piece fresh root ginger, unpeeled, 1/2 grated
- 50 gm Butter
- 1 Tbsp. Extra virgin olive oil
- 1 x Red onion, unpeeled
- 150 ml Chicken stock, warm
- 60 gm Mixed oyster mushrooms
- 1 x Garlic clove Fresh parsley
- 1 x Pak choi cabbage
Direcciones
- Heat the oven to 220c/425f/Gas 7.
- 1 Place the rice in a pan of boiling water. Return to the boil, cover and simmer for about 15 min till cooked. Heat the butter and oil in a medium frying pan.
- 2 Loosen the skin over the breast of the bird with a finger and using the grated half of ginger, spread the ginger under the loose skin and rub on the flesh. Season well.
- 3 Seal in the juices by placing the bird in the frying pan, heating on each side till it has lost its pink colour.
- 4 Grate the remaining ginger and add in to the pan with the stock. Place in the oven for 12-15 min.
- 5 Wipe down the surfaces. Place another frying pan on the heat and add in a little oil. Slice the onion lengthways and add in to the pan. Fry till softened.
- 6 Trim the mushrooms. Halve the larger mushrooms but keep the rest whole.
- Fry with the onions till soft. Crush the garlic and stir into the pan as well.
- 7 Roughly chop the parsley and stir into the mushroom pan. Tear the leaves from the cabbage.
- 8 Shred roughly and stir into the frying pan with the mushrooms. Allow to wilt for a couple of min and season well.
- 9 Drain the rice and spoon into a greased dariole mould. Place a serving plate upside down over the dariole mould and turn the plate right side up.
- 10 Lift off the mould. Take the pan off the heat and add in the vegetables to the plate.
- 11 Remove the poussin from the oven and arrange on the serving plate too.
- Stir the reduced stock and spoon over the poussin and rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 647g | |
| Calories 961 | |
| Calories from Fat 490 | 51% |
| Total Fat 55.74g | 70% |
| Saturated Fat 27.77g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 565mg | 24% |
| Potassium 1125mg | 32% |
| Total Carbs 100.84g | 27% |
| Dietary Fiber 10.6g | 35% |
| Sugars 17.11g | 11% |
| Protein 20.81g | 33% |
