MMMMM----------------------BLACK BEAN SAUCE--------------------------- 2 tb Chinese black beans 2 tb Minced garlic 1 tb Minced ginger 1 tb Rice wine vinegar 1 tb Shaoxing rice wine 2 tb Dijon mustard 1 tb Sugar 1 c Canola oil Salt and pepper to taste. Rub the cavity with the salt mix. Quickly dip each poussin in the blanching water 2 times. Heat the molasses, vinegars and honey to boiling. Dip each poussin three times in this liquid. If possible, hang dry for at least 2 hours. Roast the poussin at 325 degrees for 14 minutes. The chicken should still be rare with a light golden skin. Deep fry at 375 degrees until golden brown, about 57 minutes. BLACK BEAN SAUCE: Saute first 3 ingredients. Dissolve sugar with vinegar and Shaoxing. Deglaze saute with liquid. Let cool completely. In a food processor, mix above with Dijon and sugar. Slowly add oil to emulsify. May need to add a little ice water. In a wok or large saute pan, caramelize onions and shiitakes. Add watercress to wilt only, then add noodles and black bean sauce. Check for seasoning. Serve whole bird on a pile of noodles. Garnish with scallion brushes. Yield: 4 portions Recipe by: CHEF DU JOUR SHOW #DJ9309 - MING TSAI
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|Serving Size: 1 Serving (1199g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 167 (16%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 195.7mg||7 %|
|Potassium 3436.1mg||90 %|
|Total Carbohydrate 199.9g||59 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 198.6g|
|Protein 5.6g||8 %|
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Calories per serving: 1022
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