Ingredients
FOR THE PICKLE SALAD
150ml white wine vinegar
90ml mirin
50g caster sugar
12 Thai shallots, finely sliced
75g edamame beans, blanched for 1 min
6 tbsp coriander leaves, torn
3 tbsp mint leaves, torn
2 green chillies, deseeded and finely sliced
FOR THE POUSSIN
2 x 500g poussin
1 tbsp grated ginger
2 garlic cloves
1 tbsp finely chopped shallot
1 spring onion, roughly chopped
2 tbsp plum wine
110ml Japanese barbecue sauce (yaki niku)
2 tsp teriyaki sauce
½ tsp ao nori (dried powdered seaweed)
25ml mugi miso
4 umeshu plums (from the plum wine)
Method
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Put the vinegar, mirin, sugar and a good pinch of salt into a saucepan. Bring to the boil. Simmer for 2 mins or until sugar has dissolved. Pour into a bowl and add the sliced shallots, leave to marinate at room temperature for 2 hrs.
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Meanwhile, quarter the poussin, leaving in the breast and thigh bones. Place all the remaining poussin ingredients except the plums into a food processor and blend until smooth. Remove stones from plums and chop roughly. Stir into the marinade. Place the poussin in a shallow dish, spoon over the marinade and leave in the fridge for 1 hr.
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When ready to cook, preheat grill to high. Heat a griddle pan. Line a baking tray with non-stick baking parchment or foil. Put the poussin pieces, skin-side down, onto the griddle and cook for 2-3 mins. Turn over and cook for a further 2-3 mins. Transfer to the lined tray and baste with marinade. Cook under the grill for 10 mins, basting frequently until cooked through and caramelised. For the salad, remove the marinated shallots, reserving the liquor, and place in a bowl. Mix with the edamame beans, coriander and mint leaves, and green chillies. Toss with 2 tbsp of the pickle liquor and set aside.
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Arrange the poussin on serving plates and top neatly with the pickle salad.
