Poussin with Crabmeat and Shaoxing Wine

Jean-Christophe Novelli transforms poussin into something special in this fabulous recipe from London's renowned Yauatcha restaurant
By Jean-Christophe Novelli
Poussin with Crabmeat and Shaoxing Wine
  • Rating:
  • Serves: 3-4 with accompaniments
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus 20 mins marinating for poussin
  • Effort: easy


  • 1 tsp oyster sauce
  • 1/2 tsp chicken bouillon powder
  • 15 ml rice wine
  • 1/2 eggs
  • 1 rounded tbsp potato flour
  • steamed rice, to serve

For the poussin

  • 3 tbsp vegetable oil
  • 1 x 420 g whole poussins, bones removed
  • 2 cm fresh ginger, chopped
  • 3 Thai spring onions, chopped
  • 1 tsp chicken bouillon powder
  • 6 tbsp cold water
  • 50 g blue swimmer crab meat
  • 15 ml rice wine
  • 2 tsp yellow bean sauce
  • 1 tsp potato starch


1. Mix all the ingredients for the marinade together and pour over the poussin. Leave to marinate for 15-20 minutes.

2. Heat half of the oil in a large frying pan and fry the poussin for 8 - 10 minutes or until golden.

3. Heat the remaining oil in a large saucepan and gently stir fry the ginger and spring onion, until golden brown.

4. Stir the chicken stock powder and 3 tablespoons of water together. Add this to the pan.

5. Add the poussin and cover with a lid. Simmer for about 7 minutes or until cooked through.

6. Remove the poussin from the cooking liquid and cut the flesh into strips. Keep warm.

7. Add the crabmeat, wine and yellow bean sauce to the saucepan.

8. Stir the potato flour and remaining water together and add this to the pan. Cook for 1-2 minutes until thickened.

9. Pour the sauce over the poussin and serve immediately, with steamed rice.

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