Name: Deep-fried crispy poussin with cucumber and pineapple salad
Cuisine: China
Ingredients: 2 tablespoons rice wine, sake or dry sherry; 1 small ripe pineapple, peeled and cut into 1 cm/½ inch cubes; 1 tablespoon white rice vinegar; 4 small poussins; plain flour, for coating the poussins; 2 tablespoons fish sauce; a pinch of ground chilli or dried chilli flakes; 2 tablespoons honey; sea salt; 2 tablespoons dark treacle or molasses; 1 cucumber, peeled, halved lengthways and deseeded; 2 tablespoons soy sauce; peanut oil, for deep-frying

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

As with all cooking, preparation and planning is everything - 40 minutes preparation in the calm of the morning will leave you with a 10-minute task at dinner time.

Ingredients

4 small poussins
plain flour, for coating the poussins
sea salt
peanut oil, for deep-frying

Method

First make the salad. Cut the cucumber into little half moon slices and mix with the pineapple cubes. Add the fish sauce and ground chilli or chilli flakes, then cover and refrigerate until needed.
Meanwhile, back at the early morning coalface, pop the poussins into a suitably large saucepan. Pour over boiling water to just cover the birds, cover with a lid and

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Deep-fried crispy poussin with cucumber and pineapple salad

Ingredients

Method

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