Pheasant Slices with Shepherd's Purse

Name: Pheasant Slices with Shepherd's Purse
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 200 g Pheasant breast meat (sliced into 4 cm long, 2 cm wide thin pieces); 25 g Cooked shepherd's purse; 50 g Cooked winter bamboo shoots (cut into domino slices); 1 Egg white (for coating); 2 g Salt (1 g for marinating, 1 g for seasoning); 2 g MSG; 5 g Scallion segments; 15 g Shaoxing wine (5 g for marinating, 10 g for cooking); 2 g Vinegar; 25 g Wet cornstarch (15 g for coating, 10 g for thickening); 20 g Sesame oil (5 g for marinating, 15 g for finishing drizzle); 500 g (about 60 g consumed) Cooked lard (for stir-frying)

A traditional spring dish from Zhejiang, featuring tender, quick-fried pheasant slices paired with shepherd's purse and winter bamboo shoots in a delicate, fresh presentation.

21 min

Easy

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Ingredients

Pheasant breast meat (sliced into 4 cm long, 2 cm wide thin pieces) 200 g

Cooked shepherd's purse 25 g

Cooked winter bamboo shoots (cut into domino slices) 50 g

Egg white (for coating) 1

Salt (1 g for marinating, 1 g for seasoning) 2 g

MSG 2 g

Scallion segments 5 g

Shaoxing wine (5 g for marinating, 10 g for cooking) 15 g

Vinegar 2 g

Wet cornstarch (15 g for coating, 10 g for thickening) 25 g

Sesame oil (5 g for marinating, 15 g for finishing drizzle) 20 g

Cooked lard (for stir-frying) 500 g (about 60 g consumed)

Instructions

Marinate the pheasant slices

Wash the pheasant meat, squeeze out excess water, and slice it into 4 cm long, 2 cm wide thin pieces. Mix with 1 g salt, 5 g Shaoxing wine, and the egg white until sticky, add 15 g wet cornstarch and stir evenly, then add 5 g sesame oil and mix well.

Prepare the bamboo shoots

Cut the winter bamboo shoots into domino slices and set aside.

Blanch-fry the pheasant slices

Heat a wok over medium heat, add lard until it reaches about 40% hot (approximately 88°C / 190°F), add the pheasant slices and spread them out. After about 10 seconds, drain through a colander.

Combine and finish the dish

Leave a little oil in the wok, briefly stir-fry the scallion segments, add the winter bamboo shoots and shepherd's purse and stir-fry briefly, then add the pheasant slices. Pour in 10 g Shaoxing wine, add 15 g water, mix the MSG, vinegar, 1 g salt, and 10 g wet cornstarch together for thickening, drizzle with 15 g sesame oil, plate, and serve.