Ingredients

• 4 poussin or Cornish game hens
• 2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt)
• 3 cups black Chinese vinegar
• 1 cup dark soy
• 1 cup molasses
• 1 cup honey
• 2 tablespoons garlic
• 2 tablespoons ginger
• 2 cups chopped white cabbage
• 2 cups napa cabbage
• 2 cups bok choy or choy sum
• 1/4 cup shaoshing wine
• 1/2 cup chicken stock
• 3 ounces butter
• Salt and white pepper to taste
• 8 blanched sheets fresh pasta or 8 lasagne sheets

Instructions

1. Season poussin inside and out. Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cool dry place. Roast at 275 degrees for 25 minutes until rare. Deep fry until golden brown. Season again.
2. Mix all ingredients together and bring to a boil.
3. At high heat, saute garlic and ginger. Add cabbages. Add shaoshing and stock. Cook until all is soft and liquid is 50 percent reduced. Add butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue. Place poussin on top of lasagne and garnish with hoisin lime sauce and sliced scallions.