LEMON-SCENTED POUSSINS

Preparation Method :

• Place the Poussins in a dish with the lemon rind and juice, white wine and herbs.
• Season well with salt and pepper. Marinate for up to 2 hours.
• Remove from the marinade and dry well. Heat the oil in a heavy-based pan.
• Fry the poussins over high heat until golden brown on all sides.
• Spread the red and white cabbage over the base of a steamer compartment. Top with the 4 poussins.
• Season well with salt and pepper. Spoon over the chopped fresh herbs.
• Pour the remaining marinade into the saucepan with the chicken stock and lemon grass.
• Cover with a tight-fitting lid and steam over the stock for 40 to 45 minutes.
• Check the liquid level frequently and add more boiling stock or water if necessary.
• Arrange each poussins on a bed of mixed cabbage and keep warm.
• Remove the lemon grass and reduce the stock. Pour over the poussins, garnish with sprigs of herbs.
• Serve immediately.