• 2 x 625 g poussins
  • 60 ml dark soy sauce
  • 45 ml dry sherry
  • 45 ml hoisin sauce
  • 3 tbsp sunflower oil
  • 3 garlic cloves
  • 2 tbsp brown sugar
  • 1 tsp five spice powder
  • 2.5 cm piece of fresh ginger grated
  • Spring onions or chives to garnish


  • STEP 1
    Preheat oven to 170 (fan assisted).
  • STEP 2
    Halve the poussins and remove backbones.
  • STEP 3
    Combine the soy sauce, sherry, hoisin sauce, oil, garlic, sugar, spices and ginger. Brush the mixture on both sides of the poussins.
  • STEP 4
    Put the poussins, skin side up, in roasting tin. Cook for 30 mins.
  • STEP 5
    Serve hot with boiled rice.

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