Shepherd's Purse with Pheasant Slices
A nourishing dish prepared with wild pheasant fillet, shepherd's purse, and sliced bamboo shoots, offering benefits of tonifying the middle, boosting qi, and strengthening the spleen.
Ingredients
pheasant breast meat (sliced into thin slices)
250 g
shepherd's purse (washed, squeezed dry, and minced)
100 g
cooked bamboo shoot slices
25 g
egg whites
2
cooking wine
to taste
fine salt
to taste
soy sauce
to taste
sugar
to taste
MSG
to taste
cornstarch
to taste
vegetable oil
to taste
chicken broth
to taste
minced sweet pickled cucumber
to taste
minced sweet pickled ginger
to taste
sesame oil
to taste
Instructions
1
Marinating and Preparation
Slice the pheasant breast meat into thin slices and place in a bowl. Add fine salt, soy sauce, egg whites, minced sweet pickled cucumber, minced sweet pickled ginger, sesame oil, and cornstarch, and mix well. Wash the shepherd's purse, place it on a plate, add fine salt and toss until it changes color, squeeze out the excess liquid, and chop into a fine mince.
2
Blanching in Oil
Heat oil in a wok to about 40% hot. Add the pheasant slices and use chopsticks to spread them apart until they change color, then pour through a strainer to drain off the oil.
3
Stir-Frying
Leave a small amount of oil in the original wok. Add the shepherd's purse, bamboo shoot slices, cooking wine, soy sauce, fine salt, sugar, MSG, and chicken broth, and bring to a boil. Add the pheasant slices and stir-fry. Thicken with a cornstarch slurry to make a thin sauce, drizzle with sesame oil, transfer to a plate, and serve.
