Roast Soy Sauce Poussin

    (139)
    1 hour 25 min

    A Chinese inspired marinade is used on two poussin, before being roasted to perfection. It's delicious served with freshly cooked rice and a portion of steamed vegetables.


    115 people made this

    Ingredients
    Serves: 4 

    • 125ml soy sauce
    • 2 tablespoons oyster sauce
    • 3 cloves garlic, peeled and crushed
    • ground black pepper to taste
    • 2 large Cornish hens or poussin
    • 30g butter

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:10min marinating  ›  Ready in:1hr25min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a large bowl, mix soy sauce, oyster sauce, garlic and pepper. Place Cornish hens in the mixture and marinate 10 minutes.
    3. Transfer hens to a medium baking dish and cover with the marinade mixture. Cover dish and bake 30 minutes in the preheated oven.
    4. Remove lid from dish and place 1/2 the butter on each hen. Increase oven temperature to 180 C / Gas 4. Basting frequently with the marinade mixture, continue baking 30 minutes or until exterior of the hens are lightly browned and crisp, the interior is no longer pink, and juices run clear.
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    Reviews & ratings
    Average global rating:
    (139)

    Reviews in English (115)

    by
    145

    Fabulous flavor! Just the right amount of spice. I didn't have oyster sauce, and wasn't in the mood to make a trip for it, so I just omitted it, and it was still excellent. I'm sure it would be even more excellent with all the ingredients. Served with lemon herb rice and green beans--dinner for two for under 5 bucks. Can't beat that!  -  05 Sep 2003  (Review from Allrecipes US | Canada)

    by
    85

    I used small cornish hens, and it didn't quite finish cooking in time. I can't imagine a large cornish hen being done at this temperature in only an hour. That is my only criticism. Otherwise, these make a beautiful presentation, deep warm brown and delicious. The oyster sauce makes the sauce nice and thick and brushable. Possibly, though, these would be done in an hour without opening the oven to baste (I am a frequent baster)... I recommend this recipe, just watch for doneness!  -  31 Oct 2005  (Review from Allrecipes US | Canada)

    by
    55

    So easy, and so good! I work nights, so the crockpot is my best friend. My family has a nice hot meal for dinner even when I'm not there...and this is so easy to do.  -  27 May 2004  (Review from Allrecipes US | Canada)

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