Gold and jade pheasant - china
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-roasted and | |
| Sliced | ||
| 1 | Onion-diced | |
| 6 | cups | Water |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Accent |
| 12 | Thin slices of ham | |
| 1 | bunch | Broccoli |
Directions
In a saucepan add the pheasants, water, salt and onion; bring to a boil. Cover and cook over low heat for one and a half hours. Slice the pheasant. Strain two cups of the broth.
Mix the Accent, cornstarch and a little water, stir into the broth.
Cook over low heat for five minutes. Taste for seasoning. On a large platter rotate ham and pheasant, arrange the broccoli on the sides of the meat. Pour sauce over all.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:28) (159) Fido: Cooking