Friday, June 29, 2007

Steamed Poussin with Ginger-Green Onion Oil

Copyright 2007 by Cooking With The Single Guy

1 Poussin or Cornish game hen (about 1 lb.)
½ T kosher salt
½ T grounded Sichuan peppercorns
1 T fresh ginger, minched
1 T green onion or spring onion, finely chopped
3 T sesame oil

Clean your chicken, snipping off the wing tips and tail. Season with salt and Sichuan peppercorn (both in the cavity and outside, getting some under the skin) and refrigerate in a bowl for at least an hour. (You can do it overnight if you like.)

When ready to cook, remove the chicken from the refrigerator and allow to get to room temperature. Chop your chicken in half down the spine, getting rid of the backbone. Place the chicken halves flat on a steaming dish and then place in steamer. Cook for about 15-20 minutes until clear liquid drips from thigh bone when pierced.

In a large skillet, warm sesame oil over medium heat, then add ginger and green onion and cook for maybe 30 seconds. Then pour the warm oil and ginger-onion mixture over your chicken.

Makes one to two servings. Serve warm with steamed rice and Chinese vegetables and oyster sauce.

Pair with a glass of Chardonnay.

TIP: Sichuan peppercorns have a distinct Asian flavor, maybe because it’s one of the main ingredients in Chinese five-spice powder. It’s best to use freshly ground peppercorns. If you want an even stronger fragrance, heat them briefly in a non-stick pan before grounding.

STEAM THIS: If you don’t have a steamer, you can create one by simply getting a large pot or wok with some water, place a rack stand or hollowed out can in the center and place a heat-resistent plate on top. Cover and steam away.

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