Crispy Asian Lacquered Poussin

Categories: Dujour01
Yield: 1 servings

4 lg Poussin
2 tb 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 Scallion brushes
***WATERCRESS AND BLACK BEAN
-NOODLE STIR
; FRY***
1/2 lb Blanched and refreshed
-wonton noodles
1 Red onion finely sliced
1 c Sliced Shiitakes
1/2 lb Watercress
1/4 c Black bean sauce

----------------------BLACK BEAN SAUCE---------------------------
2 tb Chinese black beans
2 tb Minced garlic
1 tb Minced ginger
1 tb Rice wine vinegar
1 tb Shaoxing rice wine
2 tb Dijon mustard
1 tb Sugar
1 c Canola oil
Salt and pepper to taste.

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 hours. Roast the poussin at 325 degrees for
14 minutes. The chicken should still be rare with a light golden
skin. Deep fry at 375 degrees until golden brown, about 57 minutes.

BLACK BEAN SAUCE:

Saute first 3 ingredients. Dissolve sugar with vinegar and Shaoxing.
Deglaze saute with liquid. Let cool completely. In a food processor,
mix above with Dijon and sugar. Slowly add oil to emulsify. May need
to add a little ice water.

In a wok or large saute pan, caramelize onions and shiitakes. Add
watercress to wilt only, then add noodles and black bean sauce. Check
for seasoning. Serve whole bird on a pile of noodles. Garnish with
scallion brushes.

Yield: 4 portions

Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI

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