Sautéed Pheasant Slices

Name: Sautéed Pheasant Slices
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 250 g Pheasant breast meat (washed, cut into 3 cm long, 2 cm wide, 0.3 cm thick slices); 100 g Fresh winter bamboo shoots (cut into thin slices); 50 g Rehydrated dried winter mushrooms (stems removed, rinsed of grit, cut into thin slices); 1 Egg (use egg white only); 15 g Garlic chives (cut into diagonal segments); 500 g Rendered pork fat (approximately 100 g actually used); 5 g Fine salt; 1 g MSG; 0.5 g White pepper powder; 10 g Ginger (cut into small slices); 50 g Wet cornstarch; 50 g Chicken broth; 5 g Sesame oil

A Hunan specialty featuring tender pheasant breast as the main ingredient, wok-tossed with winter bamboo shoots and winter mushrooms. The dish unites three tender elements—the pheasant, bamboo shoots, and mushrooms—for an exceptionally fragrant and savory flavor.

35 min

Easy

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Ingredients

Pheasant breast meat (washed, cut into 3 cm long, 2 cm wide, 0.3 cm thick slices) 250 g

Fresh winter bamboo shoots (cut into thin slices) 100 g

Rehydrated dried winter mushrooms (stems removed, rinsed of grit, cut into thin slices) 50 g

Egg (use egg white only) 1

Garlic chives (cut into diagonal segments) 15 g

Rendered pork fat (approximately 100 g actually used) 500 g

Fine salt 5 g

MSG 1 g

White pepper powder 0.5 g

Ginger (cut into small slices) 10 g

Wet cornstarch 50 g

Chicken broth 50 g

Sesame oil 5 g

Instructions

Prepare the main ingredient

Wash the pheasant breast meat and cut it into slices 3 cm long, 2 cm wide, and 0.3 cm thick. Then combine with egg white, wet cornstarch, and fine salt, mixing well to coat the meat in a thin slurry.

Prepare the side ingredients

Cut the winter bamboo shoots into thin slices. Remove the stems from the winter mushrooms, rinse off any grit, and cut into thin slices. Cut the ginger into small slices. Cut the garlic chives into diagonal segments.

Blanch the pheasant slices in oil

Place a wok over high heat, add the rendered pork fat, and heat until it reaches about 60 percent hot. Slip the coated pheasant slices into the oil, gently separating them so they cook briefly and evenly. Once cooked through, pour them into a strainer to drain off excess oil.

Combine, season, and thicken

Leave a little oil in the wok, add the bamboo shoot and mushroom slices and stir-fry briefly. Add fine salt and chicken broth, then add the pheasant slices along with the ginger slices, garlic chive segments, additional salt, and MSG. Toss the contents a few times, then pour in the wet cornstarch slurry to thicken the sauce. Drizzle in the sesame oil, sprinkle with white pepper powder, transfer to a plate, and serve immediately.