Roast Poussin

Name: Roast Poussin
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1000 g Chicken (poussin, split along the back, belly connected); 30 g Lettuce (washed and cut into segments); 5 g Fine salt; 10 g Soy sauce (to coat the chicken); 10 g Scallion oil; 10 g Ginger (sliced); 1500 g Rapeseed oil (actual oil consumed 100 g); to taste Scallion segments (for the baking tray); to taste Clear broth (for the baking tray)

Golden in color with tender meat and a delicate aroma, this Shandong-style roast chicken is best enjoyed with lettuce.

35 min

Easy

0 favorites

Ingredients

Chicken (poussin, split along the back, belly connected) 1000 g

Lettuce (washed and cut into segments) 30 g

Fine salt 5 g

Soy sauce (to coat the chicken) 10 g

Scallion oil 10 g

Ginger (sliced) 10 g

Rapeseed oil (actual oil consumed 100 g) 1500 g

Scallion segments (for the baking tray) to taste

Clear broth (for the baking tray) to taste

Instructions

Prepare the chicken

Split the poussin along the middle of the back (belly left connected), make a cut at the thigh, break the wing bones with the back of a knife, snip off the claw tips, and wash clean.

Color the chicken

Coat the chicken evenly all over with soy sauce.

Flash fry

Lower the chicken into oil heated to 90% hot (225 °C) just long enough to seal the surface, then lift out immediately.

Roast

Place the chicken in a baking tray, add scallion segments and ginger slices, then pour in the clear broth, soy sauce, scallion oil, and remaining seasonings. Roast in the oven for about 10 minutes, or until cooked through.

Plate the dish

Remove the chicken once it turns a deep golden color, chop it into strips, and arrange on a plate in the original chicken shape. Spoon the cooking juices over the top.