Poussin with crabmeat and shaoxing wine

Method

1. Mix all the ingredients for the marinade together and pour over the poussin. Leave to marinate for 15-20 minutes.

2. Heat half of the oil in a large frying pan and fry the poussin for 8 - 10 minutes or until golden.

3. Heat the remaining oil in a large saucepan and gently stir fry the ginger and spring onion, until golden brown.

4. Stir the chicken stock powder and 3 tablespoons of water together. Add this to the pan.

5. Add the poussin and cover with a lid. Simmer for about 7 minutes or until cooked through.

6. Remove the poussin from the cooking liquid and cut the flesh into strips. Keep warm.

7. Add the crabmeat, wine and yellow bean sauce to the saucepan.

8. Stir the potato flour and remaining water together and add this to the pan. Cook for 1-2 minutes until thickened.

9. Pour the sauce over the poussin and serve immediately, with steamed rice.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 tsp oyster sauce
1/2 tsp chicken stock powder
15ml rice wine
1/2 egg
1 rounded tbsp potato flour
steamed rice, to serve

For the poussin

3 tbsp vegetable oil
1 x 420g whole poussin, bones removed
2 cm fresh ginger root, chopped
3 Thai Spring onions, chopped
1 tsp chicken stock powder
6 tbsp cold water
50g blue swimmer crabmeat
15ml rice wine
2 tsp yellow bean sauce
1 tsp potato starch

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Competitions: great prizes up for grabs
Great discounts on cookware