Thursday, 16 August 2012
Five Spice, Ginger & Soy Poussin
2 tbsp honey
1 tsp Chinese five-spice powder
5 garlic cloves , peeled and sliced
a thumb-sized piece root ginger , cut into matchsticks
250ml chicken stock
125ml red wine
100ml soy sauce
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.
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.