Drunk pheasant - china

Yield: 1 servings

Measure Ingredient
1 \N Pheasant-uncooked
1 \N Ginger root-sliced
1 \N Scallion-dried
1 teaspoon Salt
½ cup Dry sherry

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

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