Five-spice Roast Poussins with Rice-wine Butter Sauce

Name: Five-spice Roast Poussins with Rice-wine Butter Sauce
Yield: Serves 4
Ingredients: 2 tablespoons finely chopped spring onions; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons finely chopped orange zest; 3 tablespoons finely chopped shallots; 150 ml (5 fl oz) Shaoxing rice wine or dry sherry; 150 ml (5 fl oz) Shaoxing rice wine or dry sherry; 150 ml (5 fl oz) Home-made Chicken Stock; 2 tablespoons (25 g/1 oz) cold unsalted butter, cut in small pieces; 1 tablespoon sesame oil; 4 x 350 g (12 oz) poussins; 2 teaspoons salt; 1 tablespoon five-spice powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

In this recipe, I have used poussins, which are baby chickens, for an elegant dinner-party dish that is easy enough for today’s busy cook. They take little time to cook and look so spectacular. Serve this with Curry Couscous with Fresh Chives and Apple, for a complete meal.

Ingredients

4 x 350 g (12 oz) poussins
1 tablespoon sesame oil

Dinner

Method

Using a sharp knife, cut through the backbone of a poussin, lengthways. Cut off the backbone and tail. Crack the breast bone so that the poussin lies flat. Now make two small holes through the skin below and on each side of the breast. Tuck the legs through these holes. This will help hold the shape of the poussin during cooking. Rub sesame oil on both sides of the poussin. Repeat the pr