How
many it serves: 4
Preparation time:30 Mins
Category : Game
Type: Game
Ingredients
- For the pickle salad
- 150ml/5fl oz white wine vinegar
- 90ml/3½ fl oz mirin (available from Asian supermarkets)
- 50g/2oz caster sugar
- pinch salt
- 12 Thai shallots, thinly sliced (available from Asian supermarkets)
- 75g/3oz edamame beans, blanched (available from Asian supermarkets)
- 6 tbsp chopped fresh coriander leaves
- 3 tbsp chopped fresh mint leaves
- 2 green chillies, finely sliced
- For the poussin
- 2 x 500g/1lb 2oz poussin
- 1 tbsp grated fresh ginger
- 2 garlic cloves, chopped
- 1 tbsp finely chopped shallot
- 1 spring onion, roughly chopped
- 2 tbsp plum wine (available from Asian supermarkets)
- 110ml/4fl oz yaki niku barbecue sauce (available from Asian supermarkets)
- 2 tsp teriyaki sauce (available from Asian supermarkets)
- ½ tsp ao nori (available from Asian supermarkets)
- 25ml/1fl oz olive oil
- 75g/3oz mugi miso (available from Asian supermarkets)
- 4 ume shu plums, from the plum wine (available from Asian supermarkets
Recipe Steps
- For the pickle salad, place the vinegar, mirin and sugar into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for 2-3 minutes, or until the sugar is dissolved.
- Add the Thai shallots and remove from the heat. Leave to pickle for two hours at room temperature.
- Drain the shallots from the liquid, reserving the pickle solution for the dressing.
- Place the pickled Thai shallots, edamame beans, coriander, mint, and sliced green chilli into a clean bowl. Add two tablespoons of the pickle solution and mix well.
- For the poussin, using meat scissors or a sharp, heavy knife, cut each poussin into four pieces and place into a large bowl.
- Place all of the remaining poussin ingredients, except the plums, into a food processor and blend to a smooth paste.
- Roughly chop the plums and add to the marinade paste.
- Pour the marinade over the chicken and place in the fridge to marinate for one hour.
- Remove the poussins from the fridge and heat the grill to its highest setting.
- Heat a large griddle pan until hot, then add the poussin pieces, skin-side down, and cook for 3-4 minutes. Turn the poussin pieces over and cook for another 3-4 minutes.
- Transfer the poussin pieces to a grill tray lined with aluminium foil and baste with any remaining marinade.
- Place under the grill and cook for 12-15 minutes, basting 2 or 3 times with the marinade during cooking, until cooked through and caramelised. Test the meat by piercing with a skewer in the thickest part of the thigh. If the juices run clear the poussin is cooked. Leave to rest in a warm place for 4-5 minutes.
- To serve, place the poussin onto a large serving dish. Spoon the pickled salad over the poussin and serve.
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