Instructions: Mix all Vinegar Dip ingredients together and bring to a boil.

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.

BRAISED TRIPLE CABBAGE "LASAGNE": 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.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" ".

Suggested Wine: Chateau de SEgries, Cotes de Rhone, Selection Chrisophe Delorme Domaine de la Mordoree, 1997

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