Sichuan 'Fish Fragrant' Pheasant
User Reviews
5
8 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
10 mins
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Servings
4 servings
-
Calories
283 kcal
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Course
Main Course, Lunch
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Cuisine
Chinese
Sichuan 'Fish Fragrant' Pheasant
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As I mention above, you can use any tender white meat in this recipe. You will want the Sichuan peppercorns if at all possible, but in a pinch you can leave them out. It won't be as good, though.
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Ingredients
MARINADE
- 1 pound pheasant breast cubed
- 4 tablespoons potato starch or tapioca or corn starch
- 2 egg yolk
- 1 tablespoon soy sauce
- cooking oil for frying
STIR FRY
- 2 tablespoons garlic minced
- 2 tablespoons ginger minced
- 4 scallions white and green parts separated, sliced thin
- 6 to 10 Thai chile optional, small hot, minced
- 2 tablespoons chile bean paste (Pixian or doubanjiang)
- 1/2 teaspoon potato starch or tapioca or corn starch
- 1/4 cup chicken stock
- 2 tablespoons malt vinegar or Chianking vinegar
- 2 teaspoons soy sauce
- 1 teaspoon Sichuan peppercorn ground
Instructions
- Whisk together the marinade ingredients (except the oil), leaving no lumps, then work them into the pheasant breast with your hands until each piece is well coated. Let this sit while you chop everything else.
- Using a mortar and pestle or a spice grinder, grind the Sichuan peppercorns to a powder.
- In a wok or deep pot, heat several cups of oil until it hits about 325°F to 350°F. If you don't have a thermometer, flick a little flour into the oil and when it sizzles instantly you are good to go. Add about 1/3 of the pheasant pieces and use a butter knife or chopstick to separate them. Let them fry until golden brown, about 3 minutes or so. Move the pheasant to a cooling rack set over paper towels to drain. Repeat with the next third of the meat, and then the last third. This all can be done up to a couple hours before you serve.
- When you are ready to serve, have your steamed rice already made. Heat about 3 tablespoons of the oil in a wok or frying pan over very high heat. When it begins to smoke, add the garlic, ginger and the white parts of the scallions, as well as the chiles (if using), and stir fry them about 30 seconds. Add the chile bean paste and the reserved pheasant and toss to combine for a few seconds.
- Whisk in the 1/2 teaspoon of corn starch with the stock and add that to the wok, along with the vinegar and soy sauce. Toss to combine and boil furiously for a minute or so. Turn off the heat, add the Sichuan peppercorn and the green parts of the scallions, toss to combine, and serve over rice.
Notes
- NOTE: The chile bean paste is in most supermarkets in the Asian aisle. As for the frying oil, it can be strained and reused several times before discarding.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
167mg
(56%)
Sodium
488mg
(20%)
Potassium
351mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
475IU
(10%)
Vitamin C
20mg
(22%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 167mg | 56% |
| Sodium | 488mg | 20% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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