Gold and jade pheasant - china

Yield: 1 servings

Measure Ingredient
2 \N Pheasants-roasted and
\N \N Sliced
1 \N Onion-diced
6 cups Water
2 tablespoons Cornstarch
1 tablespoon Salt
1 teaspoon Accent
12 \N Thin slices of ham
1 bunch Broccoli

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

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