Drunk Pheasant - China Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Pheasant-uncooked,
1: Ginger root-sliced,
1: Scallion-dried,
1 tsp: Salt,
1/2 cup: Dry sherry,
Directions:
Bring two cups of salted water to a boil in a saucepan. Drop in the
breast with the scallions, ginger root and a little more salt. Bring
to a boil once more and cook for ten more minutes. Remove breast to a
plate and skin and bone.
Place the remaining pheasant in a container and add the sherry, cover
and keep refrigerated overnight. When ready to serve cut pheasant
into inch cubes.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:27) (159)
Fido: Cooking
Source from luhu.jp
breast with the scallions, ginger root and a little more salt. Bring
to a boil once more and cook for ten more minutes. Remove breast to a
plate and skin and bone.
Place the remaining pheasant in a container and add the sherry, cover
and keep refrigerated overnight. When ready to serve cut pheasant
into inch cubes.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:27) (159)
Fido: Cooking
Source from luhu.jp