I've always found poussins are convenient for cooking and offer all the flavour of chicken without the time needed for roasting. They are versatile little birds and lend themselves to this Chinese influenced recipe.
Preparation Time: 5 minutes
Cooking Time: 45-50 minutes at 200°C
Makes: 2-4 servings (depending on the size of the poussins)
Ingredients 2 poussins
1 small tin of pineapple rings
2 tbsp soy sauce
1 tbsp Chinese rice wine (I like to use Shaohshing)
1 or 2 tbsps groundnut oil
1 tbsp sesame oil
1 250g packet of ready cooked rice: Tilda is a good one. You could prepare your own, but you will need to cook it in advance and chill it well.
2 spring onions, finely chopped
Preheat the oven.
Wipe the poussins, inside and outside, and place one chopped pineapple slice inside the body cavities. Rub the five-spice powder into the poussin skins and drizzle with the soy sauce, rice wine and the oils.
Roast for 45-50 minutes until cooked through and golden brown on the outside.
While the poussins are roasting, finely chop the spring onions.
Put a wok, or a frying pan, on to heat, add some groundnut oil and fry the spring onions for a minute or two.
Chop the remaining tinned pineapple slices.
Add the rice to the wok, stir fry for a minute or two and add the chopped pineapple, stir frying until everything is hot enough to serve.
Cut the poussins in half and serve on a bed of the pineapple rice.