White Steeped Poussin on Mango Salad and Asian Mushroom Noodles

This is a delicious way to cook poultry, as it creates a silken white flesh, which is tender and moist. The poussin is delicious with ginger and spring onion sauce.

White Steep Poussin

Portions: 6 Portions

Preparation: 20 minutes

Cooking: Cooking Time 20 minute

Ingredients

Pousson

  • 6 Poussins
  • 3 litres water
  • 2cm piece of ginger
  • 2 garlic cloves

Noodles

  • 200g rice stick noodles
  • 60g shitake mushrooms, sliced
  • 60g oyster mushrooms
  • 1 tbs. peanut oil
  • 2 tsp. soy sauce
  • 2 tbs. coriander, chopped finely

Asian Salad

  • 1 medium mango, skin removed and peeled into thin slices, 5cm*2 cm
  • 1 medium carrot, trimmed, peeled, and peeled into thin slices lengthwise
  • 1 small continental cucumber washed and peeled into slices lengthwise
  • 1 tbs. sea salt
  • juice of 1 lime
  • 2 tbs. caster sugar
  • 1 tbs. roasted peanuts, finely chopped

Ginger and Spring Onion Sauce

  • 50ml peanut oil
  • 3 spring onions white part, finely chopped
  • 2 garlic cloves, finely chopped
  • 15ml shaohsing wine
  • 15ml rice wine vinegar
  • 2 tbs. maldon sea salt
  • 2 tbs. caster sugar

Method

  1. Pousson: Rinse the poussin in cold water and remove any fat within the cavity. Bring the water to the boil in a large saucepan with the ginger, and garlic (the pan should be large enough to hold the pousson. When the water is boiling place the pousson in the pan breast side down and return the water to the boil. Skim off any scum that comes to the top of the water then place a lid on the pan ad leave the pousson to simmer for 10 minutes.
  2. Remove the pan from the heat and leave the pousson in the water with the lid for a further 15 minutes.
  3. Fill a bowl large enough to hold the pousson with water and ice. After 15 minutes remove the pousson from the water pouring out any water in the cavity and place them in the bowl with the iced water. Leave the pousson in the water for 10-15 minutes until cool. Then remove them from the water and place them in a refrigerator until ready to serve.
  4. Noodles: Cook the noodles in a saucepan of boiling water until tender (around 3 minutes), then drain them and refresh in cold water. Place the cooked noodles in bowl and set aside. Place oil in a pan over a moderate heat and sauté the oysters in the pan for a couple of minutes. Toss the mushrooms and then remaining ingredients with the noodles and set aside until ready to serve. If preparing in advance refrigerate until ready to serve.
  5. Salad: Lay the cucumber slices out on a plate and sprinkle them with the salt. Set it aside for 10 minutes, then dry off the slices with kitchen paper. Place the carrot, mango and cucumber slices in a bowl. In a container mix the lime juice and sugar together until well combined. Pour the dressing over the salad and toss the salad to coat it with the dressing. Set it aside until ready to serve, refrigerate it if preparing it in advance. When ready to serve the salad sprinkle over the peanuts and toss the salad so that they are well distributed.
  6. Ginger and Spring Onion Dressing: Place all the ingredients in a mortar and pestle and grind the ingredients so as to crush the ingredients until well combined or process it briefly in a food processor. Leave the sauce for at least 10 minutes to let the flavours mingle. Store the sauce in a well sealed jar.
  7. To Serve: Remove the breast from the skin from the pousson then cut the chicken breast away from the carcass (keep the legs for another use). On 6 plates Divide the noodles among them. In the centre of the noodles distribute the salad. On the salad place the pousson breast so that they overlap each other. Drizzle the sauce over the pousson breast and around the plate. Garnish the pousson with coriander leaves. Serve.