Warm Salad of Poussin Poached in Soy, Star Anise and Black Vinegar

With Baby Carrots, Tat Soi and Shiitake


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

The cooking method here can be used for any poultry (poached chicken recipe) – just keep in mind that the larger the bird the longer you’ll need to cook it. The stock in which it is cooked is called a ‘master stock’. That’s because, in Chinese restaurants especially (and most restaurants where I have poached poultry), the stock is used again and again, and each time the flavour intensifies and becomes better and better.

A poussin is a small chicken