Recipe

Asain Summer Rolls Recipe

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Ingredients

Directions

Step #1 Note: See the "Hoisin Lime Sauce" recipe which is included in this collection.
Step #2 Mix all Vinegar Dip ingredients together & bring to a boil.
Step #3 Spice up poussin inside & out.
Step #4 Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip.
Step #5 Hang dry overnight, in a cool dry place.
Step #6 Roast at 275 degrees for 25 mins until rare.
Step #7 Deep fry until golden brown.
Step #8 Spice up again.
Step #9 BRAISED TRIPLE CABBAGE "LASAGNE": At high heat, saute garlic & ginger.
Step #10 Add cabbages.
Step #11 Add shaoshing & stock.
Step #12 cook this until all is soft & liquid is 50 percent reduced.
Step #13 Add butter.
Step #14 Check for Spice uping.
Step #15 Build a free form lasagne alternating pasta with the cabbage fondue.
Step #16 Place poussin on top of lasagne & garnish with Hoisin Lime Sauce & sliced scallions.
Step #17 This recipe yields 4 servings.
Step #18 Comments: The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".
Step #19 Suggested Wine: Chateau de S'Egries, Selection Chrisophe Delorme Domaine de la Mordoree, Cotes de Rhone, 1997.
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