Ingredients

• 150ml/5fl oz white wine vinegar
• 90ml/3½fl oz mirin (available from Asian supermarkets)
• 50g/2oz caster sugar
• pinch salt
• 12 Thai shallots
• thinly sliced (available from Asian supermarkets)
• 75g/3oz edamame beans
• blanched (available from Asian supermarkets)
• 6 tbsp chopped fresh coriander leaves
• 3 tbsp chopped fresh mint leaves
• 2 green chillies
• finely sliced
• 2 x 500g/1lb 2oz poussin
• 1 tbsp grated fresh ginger
• 2 garlic cloves
• chopped
• 1 tbsp finely chopped shallot
• 1 spring onion
• roughly chopped
• 2 tbsp plum wine (available from Asian supermarkets)
• 110ml/4fl oz yaki niku barbecue sauce (available from Asian supermarkets)
• 2 tsp teriyaki sauce (available from Asian supermarkets)
• ½ tsp ao nori (available from Asian supermarkets)
• 25ml/1fl oz olive oil
• 75g/3oz mugi miso (available from Asian supermarkets)
• 4 ume shu plums
• from the plum wine (available from Asian supermarkets)

Directions

• For the pickle salad
• place the vinegar
• mirin and sugar into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for 2-3 minutes
• or until the sugar is dissolved.
• Add the Thai shallots and remove from the heat. Leave to pickle for two hours at room temperature.
• Drain the shallots from the liquid
• reserving the pickle solution for the dressing.
• Place the pickled Thai shallots
• edamame beans
• coriander
• mint
• and sliced green chilli into a clean bowl. Add two tablespoons of the pickle solution and mix well.
• For the poussin
• using meat scissors or a sharp
• heavy knife
• cut each poussin into four pieces and place into a large bowl.
• Place all of the remaining poussin ingredients
• except the plums
• into a food processor and blend to a smooth paste.
• Roughly chop the plums and add to the marinade paste.
• Pour the marinade over the chicken and place in the fridge to marinate for one hour.
• Remove the poussins from the fridge and heat the grill to its highest setting.
• Heat a large griddle pan until hot
• then add the poussin pieces
• skin-side down
• and cook for 3-4 minutes. Turn the poussin pieces over and cook for another 3-4 minutes.
• Transfer the poussin pieces to a grill tray lined with aluminium foil and baste with any remaining marinade.
• Place under the grill and cook for 12-15 minutes
• basting 2 or 3 times with the marinade during cooking
• until cooked through and caramelised. Test the meat by piercing with a skewer in the thickest part of the thigh. If the juices run clear the poussin is cooked. Leave to rest in a warm place for 4-5 minutes.
• To serve
• place the poussin onto a large serving dish. Spoon the pickled salad over the poussin and serve.