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Try this recipe for five-spice, ginger and soy poussins, then check out our spatchcock poussin.

[embed]http://www.youtube.com/v/NPRemHnkWM8&hl=en&fs=1[/embed]

  • 3 poussins
  • 4 tbsp honey
  • 1 tsp Chinese 5-spice powder
  • oil vegetable
  • 5 cloves garlic
    peeled and sliced
  • a thumb-sized piece root ginger
    cut into matchsticks
  • 250ml chicken stock
  • 125ml red wine
  • 100ml soy sauce
  • 4 spring onions
    sliced
  • 2 red chillies
    finely sliced

Nutrition:

  • kcal359
  • fat22.3g
  • saturates5.5g
  • carbs11.2g
  • sugars0g
  • fibre0.4g
  • protein27.5g
  • salt3.47g

Method

  • step 1

    Heat the oven to 180c/fan 160c/gas 4. Season the poussins, put in a large roasting dish and drizzle with the honey and 5-spice. Heat 2 tbsp oil in a pan, fry the garlic and ginger for 2 minutes, then add all the liquids. Simmer for 10 minutes then pour over the poussins and cover with foil.

  • step 2

    Roast for 30 minutes, then remove the foil, turn the oven up to 220c/fan 200c/gas 6 and cook for another 20 minutes. Cut each poussin in half with a sharp knife or kitchen scissors and spoon over some of the sauce. Sprinkle with the spring onions and chillies.

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