Poussin Two Ways with Coriander Yoghurt

Many Chinese cooking methods are suited to sous vide, so experiment with master stock, braises and white poaching recipes. This recipe uses Chinese master stock to enhance the flavour of the breast meat, while the legs are filled with shiitake mushrooms and the smaller Chinese pine nuts that are sold at most supermarkets. The legs are cooked at a higher temperature than the breast to achieve perfect doneness in each part, and then finished under the grill to give a lighter poached/fried app