Definition: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Input: Mix all Vinegar Dip ingredients together and bring to a boil., Season poussin inside and out., Dip poussin in warm boiling water 2 times followed by 3 dips in Vinegar Dip., Hang dry overnight, in a cold dry place., Roast at 275 degrees for 25 min till rare., Deep fry till golden., Season again., BRAISED TRIPLE CABBAGE "LASAGNE": At high heat, saute/fry garlic and ginger., Add in cabbages., Add in shaoshing and stock., Cook till all is soft and liquid is 50 percent reduced., Add in butter., Check for seasoning., Build a free form lasagne alternating pasta with the cabbage fondue., Place poussin on top of lasagne and garnish with Hoisin Lime Sauce and sliced scallions., This recipe yields 4 servings., Comments: The original recipe title as listed is "Asain Lacquered Poussin With Hoisin Lime Sauce Braised Tripple Cabbage "Lasagne" "., Suggested Wine: Chateau de S'Egries, Cotes de Rhone, Selection Chrisophe Delorme Domaine de la Mordoree, 1997
Output:
salt, Black Chinese vinegar, soy, Molasses, Honey, garlic, ginger, white cabbage, cabbage, bok choy, Shaoshing wine, Chicken stock, Butter, pasta