Crispy Asian Lacquered Poussin With Watercress, Shiitake And Black Bean Noodle Stir-fry

Recipe Ingredients

4		Poussin (large)
2 tablespoons	30ml	Five spice-salt mix (2:3)
1 cup	237ml	Molasses
1 cup	237ml	Chinese black vinegar
1 cup	237ml	Rice wine vinegar
1/2 cup	118ml	Honey
		Blanching water
		Vegetable oil - for frying
4		Scallion brushes
		Black Bean Sauce
2 tablespoons	30ml	Chinese black beans
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Shaoxing rice wine
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Sugar
1 cup	237ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Watercress and Black Bean Noodles
1/2 lb	227g / 8oz	Wonton noodles - blanched, refreshed
1		Red onion - finely sliced
1 cup	237ml	Sliced shiitakes
1/2 lb	227g / 8oz	Watercress
1/4 cup	59ml	Black bean sauce - from above

Recipe Instructions

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 5 to 7 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.

Watercress And Black Bean Noodle Stir-Fry: 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.

This recipe yields 4 portions.

Source:
CHEF DU JOUR - (Show # DJ-9309) - from the TV FOOD NETWORK

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