Drunk pheasant - china
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-uncooked | |
| 1 | Ginger root-sliced | |
| 1 | Scallion-dried | |
| 1 | teaspoon | Salt |
| ½ | 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