Whenever I see a poussin, I think of how much my mother loved to roast cornish game hens and how much we loved the days that she did. It seems to me that little birds have a lot more flavor. I’ve got to find some quail!
Because of my Fresh Paradise market baby boks, I wanted the poussin to have an Asian flavor so I cut her up the back, mashed her down and sprinkled with 5 spice. No time for a marinade.
For the bok choy, just cut them in half, wash and saute with garlic and ginger.
Poussin a l’Asie
5 spice powder
Salt and pepper
1 tbsp olive oil
2 shallots, thinly sliced
2 star anise
2 tbsp soy sauce
1 tbsp honey
1/2 cup chicken broth
Cut the back bone from the poussin with kitchen shears, flatten and sprinkle with 5 spice powder, salt and pepper. Rub the poussin all over with olive oil, then refrigerate for about 1 hour. In a hot skillet, sear the poussin skin side down for 8 minutes, turn and brown the other side for 7 minutes. Remove and set aside.
Pour the tablespoon of olive oil into the skillet, add the shallots and star anise, then saute until the shallots are soft. Add the soy sauce, honey and chicken broth, bring to a boil, add the poussin, coating it in the sauce, then cover and simmer for about 10 minutes. Slice the poussin in half and serve with noodles and bok choy.