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5.0 from 12 votes

Sichuan 'Fish Fragrant' Pheasant

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.

Prep Time
45 mins
Cook Time
45 mins
Servings: 4 servings
Calories: 283 kcal
Course: Main Course , Lunch
Cuisine: Chinese

Ingredients

MARINADE
  • 1 pound pheasant breast meat, cubed
  • 4 tablespoons potato, tapioca or corn starch
  • 2 egg yolks
  • 1 tablespoon soy sauce
  • oil for frying
STIR FRY
  • 2 tablespoons minced garlic 
  • 2 tablespoons minced ginger
  • 4 scallions, sliced thin (white and green parts separated)
  • 6 to 10 small hot chiles, like Thai chiles, minced (optional)
  • 2 tablespoons chile bean paste (Pixian or doubanjiang)
  • 1/2 teaspoon potato, tapioca or corn starch
  • 1/4 cup chicken stock
  • 2 tablespoons Chianking or malt vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon ground sichuan peppercorns

Instructions

    Cup of Yum
  1. 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.
  2. Using a mortar and pestle or a spice grinder, grind the Sichuan peppercorns to a powder.
  3. 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.
  4. 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.
  5. 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

Calories 283kcal (14%) Carbohydrates 17g (6%) Protein 26g (52%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 167mg (56%) Sodium 488mg (20%) Potassium 351mg (10%) 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

% 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.