Pheasant Patties

Name: Pheasant Patties
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 450 g pheasant breast (remove silverskin, slice thinly, soak in cold water to draw out blood, then drain); 25 g raw pork fat (finely minced); 25 g cooked pork fat (sliced thinly and trimmed into rounds about 3.5 cm in diameter); 20 g finely chopped cooked ham (for garnish); 5 g cilantro (for garnish); 20 g egg whites; 20 g Shaoxing wine; 1.5 g MSG; 15 g scallion-ginger juice; 5 g fine salt; 15 g dry starch; 10 g sesame oil (drizzled on after plating); 75 g peanut oil (heated to about 150°C / 60% hot)

A traditional dish from Jiangsu, featuring vibrant color, tender chicken, a crispy pan-fried surface, and a savory, glossy finish.

40 min

Easy

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Ingredients

pheasant breast (remove silverskin, slice thinly, soak in cold water to draw out blood, then drain) 450 g

raw pork fat (finely minced) 25 g

cooked pork fat (sliced thinly and trimmed into rounds about 3.5 cm in diameter) 25 g

finely chopped cooked ham (for garnish) 20 g

cilantro (for garnish) 5 g

egg whites 20 g

Shaoxing wine 20 g

MSG 1.5 g

scallion-ginger juice 15 g

fine salt 5 g

dry starch 15 g

sesame oil (drizzled on after plating) 10 g

peanut oil (heated to about 150°C / 60% hot) 75 g

Instructions

Preparing the Pheasant Paste

Remove the silverskin from the pheasant breast, slice it thinly, and soak in cold water to draw out the blood, then drain. Combine the pheasant with the finely minced raw pork fat in a bowl. Add the egg whites, Shaoxing wine, MSG, scallion-ginger juice, and fine salt, then stir vigorously in one direction until a smooth, sticky paste forms.

Preparing the Fat Slices

Slice the cooked pork fat thinly, then trim each slice into a neat round about 3.5 cm in diameter.

Making the Egg White Batter

Crack an egg white into a bowl, add the dry starch and a pinch of fine salt, and whisk until a smooth, lump-free batter forms.

Shaping

Dust one side of each fat round with dry starch, and spread a thin layer of the egg white batter on the other side. Place the rounds starch-side down on a plate. Shape the pheasant paste into balls about 3 cm in diameter, set them on top of the fat rounds, and garnish each with a pinch of chopped cooked ham and a small cilantro leaf.

Pan-Frying

Heat a wok over high heat and add the peanut oil, heating to about 150°C (60% hot). Carefully lower the assembled patties into the oil, swirl the wok to keep them moving, cover, and pan-fry for about 3 minutes until cooked through. Lift out with a slotted spoon and drain off any excess oil.