Mike’s Hainanese Poussin and fried rice
The master stock
2ltr chicken stock
50g fresh ginger root, quartered
4 shallots, peeled and halved
5g whole star anise
4 cinnamon quills
6 garlic cloves, peeled and crushed
2 Tbsp sweet soy sauce
1 Tbsp maltose
Place all ingredients in a large pot, bring to the boil, reduce heat then leave to simmer.
Poaching the poussins
7 poussins (about 500g each)
6 cloves garlic, peeled and finely chopped
½ bunch spring onion, roughly sliced
5cm ginger root, peeled and sliced
5g whole star anise, crushed
2 Tbsp Shaoxing wine (Chinese cooking wine)
Mix the herbs and spices in a bowl with the wine. Stuff each poussin with the mix, then seal the cavity end with a skewer. Put the poussins into the master stock pot, bring it back to the boil, then weight the poussins with a pot lid or a plate to keep them submerged. Once boiling, reduce the heat to a simmer and cook the poussins for 20 minutes. Remove from the stock and set aside in a roasting tray.
Crispy shallots, chili and garlic
3 shallots, peeled and finely sliced
3 fresh red chilies, deseeded and finely sliced
6 cloves garlic, peeled and very thinly sliced
Heat the sesame oil in a frying pan and fry each of the ingredients in turn, until crispy. Avoid colouring as this will make them taste bitter. Set aside.
The Asian pesto
handful coriander, finely chopped
handful mint, finely chopped
3-4 cloves garlic, peeled and very finely chopped
3 Tbsp peanut oil
½ cup roasted peanuts, crushed
zest and juice of 1 lime
1 Tbsp black sesame seeds
Mix all ingredients in a bowl. Refrigerate.
The fried rice
3-4 Tbsp vegetable oil
3 eggs, lightly beaten
4 cloves garlic, peeled and finely chopped
4 cm fresh ginger root, peeled and finely chopped
3 shallots, peeled and finely chopped
1 head broccollini, chopped into very small florets
1 cup precooked white rice
1 cup precooked wild rice
1 cup precooked red rice
1 cup precooked pearl barley
50g sugar snap beans, finely chopped
50g peas, fresh or frozen
½ cucumber, finely chopped
½ bunch spring onion, finely chopped
50g broad beans, shelled
handful snow pea shoots
4 Tbsp black vinegar
4 Tbsp Shaoxing wine
4 Tbsp soy sauce
Heat a little oil in a large frying pan and fry the egg until firm (an egg pancake). Slice this into slivers.
Add some more oil then add garlic, ginger and shallots. Sauté for 1 minute. Add the broccollini, the rices and the pearl barley. Toss in the pan. Add the cooked egg, spring onion, broad beans, peas and snow peas. Toss again. Add the cucumber and the soy dressing.
Stir to combine then serve on a large platter topped with snow pea shoots.
3 bunches bok choy, quartered
½ bunch spring onion, cut into 3cm lengths
500g mixed Asian greens (pak choi, gai lan, choy sum etc)
2 fresh red chilies, sliced
Before service, put the poussins into a hot oven for 12 minutes. Remove and portion each bird onto a large serving platter. Blanch the bok choy, spring onion and oysters in the master stock then lay these over the poussins, along with some of the liquor. Serve topped with the crispy shallots, chili and garlic.
Blanch the Asian greens in a pot of salted boiling water for 30 seconds. Mix these with the pesto and serve in a large bowl.
Ladle some of the master stock into 6 small ramekins and serve alongside the poussins, fried rice, Asian greens and fresh chili.