Stewed Hen and Pheasant

Name: Stewed Hen and Pheasant
Prep time: 45 min
Cook time: 3 h 20 min
Total time: 4 h 5 min
Cuisine: Chinese
Ingredients: 1 young hen (slaughtered, plucked, cleaned, giblets reserved); 1 pheasant (slaughtered, plucked, cleaned, giblets reserved); 35 g winter bamboo shoot slices; 25 g soaked dried mushroom slices; 35 g cooked ham slices; 25 g dried mussels (soaked in warm water until soft, rinsed clean of grit); 35 g pea shoots; 50 g Shaoxing wine; 25 g each scallions and ginger; 15 g fine salt; chicken broth (as stewing liquid), to taste; rendered chicken fat (drizzled in before serving), to taste; 1 bamboo mat (placed at bottom of clay pot)

A traditional Jiangsu specialty featuring a young hen and pheasant stewed together. The domestic chicken stays tender while the pheasant turns richly aromatic, combining two poultry flavors in one pot.

4h 5m

Easy

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Ingredients

young hen (slaughtered, plucked, cleaned, giblets reserved) 1

pheasant (slaughtered, plucked, cleaned, giblets reserved) 1

winter bamboo shoot slices 35 g

soaked dried mushroom slices 25 g

cooked ham slices 35 g

dried mussels (soaked in warm water until soft, rinsed clean of grit) 25 g

pea shoots 35 g

Shaoxing wine 50 g

scallions and ginger 25 g each

fine salt 15 g

chicken broth (as stewing liquid) to taste

rendered chicken fat (drizzled in before serving) to taste

bamboo mat (placed at bottom of clay pot) 1

Instructions

Preparing the birds

Slaughter, pluck, and clean both the hen and the pheasant, reserving the gizzards and livers.

Preparing the dried mussels

Soak the dried mussels in warm water until soft, then remove any grit and rinse clean.

Assembling in the clay pot

Place a bamboo mat inside a clay pot, set both birds breast-side up along with the gizzards and livers into the pot, pour in the chicken broth, and add the Shaoxing wine, scallions, and ginger.

Stewing

Bring to a boil over high heat, skim off the foam, cover, and move to low heat to stew for 3 hours until both birds are tender.

Adding gizzards and mussels

Remove the gizzards and livers, slice them, return them to the pot along with the mussels, and stew for another quarter-hour (15 minutes).

Adding the vegetables

Remove the bamboo mat, add the winter bamboo shoots, ham, mushroom slices, and pea shoots, season with the fine salt, drizzle with the rendered chicken fat, bring to a boil over high heat, and serve.