Instructions: 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

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