Boil 1.5 litres of lightly salted water in a steamer pan.
Stuff poussins with ginger and lemongrass, then steam for 15-20 minutes.
Add broccoli to the steamer for the final two minutes of cooking.
Remove broccoli to a bowl, cover, and keep warm.
Carve legs and breasts from poussins, wrapping breasts in foil to rest.
Simmer carcasses and stuffing in the steaming liquid for five minutes.
Stir in cornflour mixture, simmer for one minute, and strain into a saucepan.
Fry poussin legs skin-side down in grapeseed oil until golden and crunchy.
Deep-fry dry rocket in 160°C oil until very crisp and drain on paper.
Prepare rice according to packet instructions.
Serve poussin and broccoli over rice with sauce on the side.