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.
Prep: 20 minutes
Cook: Cooking Time 20 minute
3 litres water
2cm piece of ginger
2 garlic cloves
200g rice stick noodles
60g shitake mushrooms, sliced
60g oyster mushrooms
1 tbs. peanut oil
2 tsp. soy sauce
2 tbs. coriander, chopped finely
1 medium mango, skin removed and peeled into thin slices, 5cm*2 cm
1 medium carrot, trimmed, peeled, and peeled into thin slices
1 small continental cucumber washed and peeled into slices
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
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.
Remove the pan from the heat and leave the pousson in the water with the lid
for a further 15 minutes.
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.
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.
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.
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
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.