Cola poussins

Ingredients
5 cm piece fresh galangal (or ginger will do), peeled and finely sliced
10 kaffir lime leaves
3 red shallots, finely sliced
3 stems lemongrass, bruised
1 tsp sea salt
1 tbsp oyster sauce
4 little poussin (or you could use a 1kg chicken if you can’t find poussin)
2 tbsp dark soy sauce 1 and a bit cans of cola or around 400 mls if from the bottle
Ground white pepper, for sprinkling
1 lemon, juiced

Method
Put the galangal, lime leaves, shallot and lemongrass in a bowl then add salt and the oyster sauce and mix well. Stuff the mixture inside the cavity of the poussin. Using a pastry brush, brush the soy sauce over the outside of each bird.

Place the birds in a casserole pot with enough room for them to lay in the bottom, breast side down. Pour about 50 mls of the cola into the cavity of each the birds on top of the stuffing. Then cover and place on the stovetop, over medium heat and cook for 30 minutes.

Turn the birds over, then pour the remaining cola on top of them. Cover and cook for a further 20-30 minutes, or until the birds are tender and cooked through and you have a richly coloured sticky glaze on the outside. Sprinkle with sea salt and white pepper and serve with lemon juice for drizzling.

Original post with credits

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