Whenever I see a poussin, I think of how much my mother loved to roast cornish game hens and how much we loved the days that she did. It seems to me that little birds have a lot more flavor. I’ve got to find some quail!
Because of my Fresh Paradise market baby boks, I wanted the poussin to have an Asian flavor so I cut her up the back, mashed her down and sprinkled with 5 spice. No time for a marinade.
For the bok choy, just cut them in half, wash and saute with garlic and ginger.
Poussin a l’Asie
5 spice powder
Salt and pepper
1 tbsp olive oil
2 shallots, thinly sliced
2 star anise
2 tbsp soy sauce
1 tbsp honey
1/2 cup chicken broth
Cut the back bone from the poussin with kitchen shears, flatten and sprinkle with 5 spice…
Ver o post original 106 mais palavras