Steamed Poussin with Onions and Ginger

Finely chop the spring onions and ginger. Mix both together with salt and rice wine and thoroughly brush the inside and outside of the washed poussins, which have been dabbed dry with kitchen paper. Marinate for about 1-2 hours and coat repeatedly during this time. Place the marinated poussins on a steamer insert and steam, covered, for about 20-25 minutes. Then remove the steamer from the heat, cover the poussins with aluminum foil and let them rest for another 10 minutes. Carve the poussins into bite-sized pieces and arrange decoratively on a large plate. Coarsely chop the peanuts, mix with the lightly preheated sesame oil and drizzle over the poussins. Cut the Chinese chives into fine rings and the ginger into strips. Mix both into the soy sauce and serve in separate bowls.

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