Drunk pheasant - china

1 servings

Ingredients

QuantityIngredient
1Pheasant-uncooked
1Ginger root-sliced
1Scallion-dried
1teaspoonSalt
½cupDry 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