Steamed Pheasant with Ginseng
A premium nourishing soup steamed in a Yunnan-style steam pot (qiguo), featuring hazel grouse with ginseng.
Ingredients
pheasant (plucked with 70% hot water, gutted, washed, and chopped into 1-inch cubes)
4 (2550 g)
dried ginseng (washed, soaked in warm water until soft, and cut into 1-inch strips)
10 g
scallion segments
10 g
ginger slices
10 g
fine salt
10 g
MSG
2.5 g
Shaoxing wine
10 g
chicken broth
2500 g
Instructions
1
Prepare the pheasant
Pluck the pheasant using water at 70% boil. Remove the entrails, wash clean, and chop into 1-inch cubes. Blanch briefly in boiling water, rinse off the blood foam, and place in the steam pot.
2
Steam
Wash the ginseng to remove any mud or sand, soak in warm water until soft, and cut into 1-inch strips. Place in the steam pot, then add the scallion segments, ginger slices, fine salt, MSG, Shaoxing wine, and chicken broth. Cover, place over a steamer, and steam for about 2 hours. Remove, then pick out and discard the scallions and ginger before serving.
