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Diana Henry's hot & sweet ginger poussins
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250ml kicap manis
125ml light soy sauce
125ml fish sauce
115g soft light brown sugar
Juice of 2 limes
2 tbsp sriracha chilli sauce (more if you want the
poussins to be hotter)
4 cloves garlic, grated to a purée
4cm chunk of ginger, peeled and finely grated
6 x 500g Gressingham Corn Fed Poussins
1. Mix together the kicap manis, soy sauce and fish sauce in a saucepan with the sugar. Heat gently, stirring to help the sugar dissolve. Leave to cool and add the lime juice, sriracha, garlic and ginger.
2. Put the poussins in a roasting tin – or another dish that will accommodate them – and add the marinade. It should go inside as well as outside the birds. Cover with clingfilm and put in the fridge, preferably overnight. Turn the birds over in the marinade every so often.
3. Preheat the oven to 180°C, gas mark 4. Put the poussins into a roasting tin – or two roasting tins – and roast for 45-50 minutes. Put the marinade left behind into a small saucepan and bring to the boil, then remove from the heat. Use this to baste the poussins as they cook (it’s very important that you reheat the marinade to boiling). You might have to cover the poussins with foil towards the end of the cooking time. They will get very dark in colour, but you don’t want them to burn in patches.
4. To test that the poussins are done check that the juices that run from between the body of the bird and the thigh are clear with no trace of pink. Serve the poussins – brushed with a final layer of the glaze – with boiled rice and a stir-fried green vegetable such as pak choi.
You do need Indonesian soy sauce for this. It’s sweeter and slightly thicker than regular soy sauce, and has a hint of smokiness
Typical values per serving:
This recipe was first published in Thu Jan 25 09:16:00 GMT 2018.