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The
Golden
Egg
Extraordinary
Gourmet
Food | Rebecca Gray
Eat Like A Wild Man |
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| Eat Like A Wild Man |
Rebecca Gray
[Buy Me]
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Lemon Pheasant
| Ingredients |
| 1 pheasant, Approximately 2 1/2 lbs. |
| 5 tbsps. cooking oil |
| 3 slices fresh ginger |
| 3 garlic cloves |
| 1/2 lemon |
| 5 Large mushrooms |
| Cornstarch |
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| Marinade |
| 2 tbsps. soy sauce |
| 2 tbsps. rice wine |
| 1 tsp. water |
| 3 garlic cloves, minced |
| 1 tsp. salt |
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| Seasonings |
| 8 tbsps. soup stock |
| 2 tbsps. lemon juice |
| 1 tbsps. sesame oil |
| 2 slices fresh ginger |
| 1/4 tsp. sugar |
| 1/4 tsp. salt |
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Clean the pheasant and wipe it dry. Mix the marinade ingredients in a bowl. Rub the marinade into the pheasant's body cavity. Set the bird in the marinade, turn it from time to time, for 2 hours. Place the wok on high heat and add the cooking oul. Stir-fry the ginger and garlic for 10 seconds. Brown the pheasant. Reduce the heat and remove 4 tablespoons of oil. Next, add the seasonings ingredients and bring them to a boil. Cover the wok and simmer for 10 minutes. Turn the pheasant over, cover the wok, and simmer for another 10 mminutes. When the pheasant is done, take it out of the wok. Remove the bones and cut the meat into pieces. Strain the ginger and garlic from the seasonings mix and set aside. Skin the lemon and cut it into pieces. Slice the mushrooms. Reheat the wok and add 1 tablespoon of oil. Stir-fry the mushrooms for 30 seconds. Add the lemon and the strained seasonings. Bring to a boil and thicken with cornstarch. Pour it over the pheasant meat and serve with rice.
