Poussin with Lemongrass Marinaded

I like using poussin instead of large chicken because it has a perfect size that can be cooked with shorter time. And also because it has a good flavor with tender and succulent meat. I normally marinaded the poussin with different types of marinate, then either roasted in an oven or on a grill. And sometime I would just steamed it to get a juicy meat and get some broth to make a dip afterward. 

I usually eat this type of steamed poussin (or chicken) in lettuce wrap with herbs, rice noodle and spicy dip. Yum! 😋

Ingredients:

Poussin marinate

~ 2 poussin chickens

~ 2 tbsp soya sauce

~ 2 lemongrass 

~ 4 cloves of garlic

~ 1/2 tbsp grounded pepper

~ 3 coriander roots

Dip

~ 3 cloves of garlic, minced

~ 5 dried chili, minced

~ 2 tbsp tamarind paste

~ 2 tbsp fish sauce

~ 1/2 tsp sugar

~ 3 tbsp juice from the steamed poussin 

How to:

✔️Minced garlic, lemongrass, coriander roots together and mix it with grounded pepper and soya sauce (or blend it all together in a blender at once). Marinade the poussin before steaming for at least 30 mins.

✔️Put the poussin a deep plate or a bowl, and steam it for 30 mins. (Wait until the water is boiled before adding the poussin)

✔️Use the juice from cooked poussin in the deep plate/bowl to mix with other ingredients for the dip.