Name: Poussin Two Ways with Coriander Yoghurt
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: Serves 4
Ingredients: olive oil, for frying; 100 grams organic red quinoa; salt, pepper; 100 ml dark soy; 1 piece dried orange zest; 2 star anise; ¼ bunch coriander leaves, finely sliced; 2 onions; 4 tablespoons Chinese master stock; 4 cardamom pods, cracked; 2 garlic cloves; ½ garlic clove, mashed to a paste with a pinch of salt; 60 ml honey; 100 ml veal stock, well reduced to gelling; 3 litres white chicken stock; ½ teaspoon salt; 2 stalks celery; ½ teaspoon Chinese five-spice; 1 long red chilli, split; 3 spring onions; 30 grams pine nuts; oil, for frying; 150 grams shiitake mushrooms; 2 poussin (approx. 600 grams); reserved mushroom filling (from poussin); 1 cinnamon stick; 1 teaspoon fennel seeds; 100 grams organic natural yoghurt

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

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