Poultry Recipes - Orange Glazed Poussins Recipe

Ingredients

• 4 poussins, 300-350g/11-12oz each

• juice and finely grated rind of 2 oranges

• 2 garlic cloves, crushed

• 15ml/1 tbsp grated fresh root ginger

• 90ml/6 tbsp soy sauce

• 75ml/5 tbsp clear honey

• 2-3 star anise

• 30ml/2 tbsp Chinese rice wine

• about 20 kaffir lime leaves

• a large bunch of spring onions (scallions), shredded

• 60ml/4 tbsp butter

• 1 large orange, segmented, to garnish

Serves 4

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Method:

1. Place the poussins in a deep, non-metallic dish. Combine the orange rind and juice, garlic, ginger, half the soy sauce, half the honey, star anise and rice wine, then coat the poussins with the mixture. Cover and marinate in the refrigerator for at least 6 h ours.

2. Line a large, heatproof plate with the kaffir lime leaves and spring onions, Lift the poussins out of the marinade and place on the leaves. Reserve the marinade.

3. Place a trivet or steamer rack in the base of a large wok and pour in 5cm/2in water. Bring to the boil and carefully lower the plate of poussins on to the trivet.

4. Cover, reduce the heat to low and steam for 45 minutes-1 hour, or until the poussins are cooked through and tender. (Check the water level regularly and add more as needed.)

5. Removed he poussins from the wok and keep hot while you make the glaze. Wipe out the wok and pour in the reserved marinade, butter and remaining soy sauce and honey.

6. Bring to the boil , then reduce the heat and cook gently for 10-15 minutes, or until thick. Spoon the glaze over the poussins and serve immediately, garnished with the orange segments.

Note: Succulent poussins coated in a spiced citrus glaze make a great alternative to a traditional roast.