Poulard Asian Baked in Rice Dough, ‘

Maybe your new favorite bean dish:

At the beginning, mix the rice dough from the ingredients listed.

Separate the breast fillets and the thighs from the poulard and skin them.

Season with szechuan pepper (rub between your hands), 5-spice powder and salt.

Cut the rhubarb into matchstick-sized sticks, and the spring onions diagonally into two-inch-long pieces.

Peel the tamarillo and cut into quarters.

Scrape the soft inside of the fruit and place in a saucepan with the diced shallots, a little salt and martini and simmer on low heat for 20 minutes.

Then strain through a sieve.

Put aside the quarters of tamarillo pulp.

Sauté the rhubarb stalks, spring onions and sprouts in a frying pan with a little olive oil.

Finally, season with a tiny bit of sesame oil and salt.

Then dip the poulard portions in the rice batter and bake them in the 170 degree oil until done. The breast fillets need about 5 to 7., the thighs 8 to 10 min.

Possibly re-cook the drained pieces on the broiler in the stove.

Serving: In the center of the plate two heaping tablespoons of rhubarb vegetable form.

Arrange tamarillo slices in a star shape all around, with a thick dab of jus between each.

Top the vegetables with the sliced poularde meat.

Poularde Asian Baked in rice dough, on sprouts- rhubarb vegetables and tamarillo jus a few pinches each.