Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Pheasant
1 tb Chinese Rice Wine or Sake
1 tb Soy sauce
1 Mui Kew Lu or Sherry
2 Egg whites
2 ts Dried fish
1 ts Celery
1 ts Ginger
1 ts Parsley
1/2 ts Salt
1/2 ts Sugar

Skin and bone the pheasant and chill the meat. Cut the meat into two
inches, let it stand at room temperature. In a bowl, combine the rice
wine or Sake, soy sauce, Mui Kew Lu or sherry and the egg white.
Mince celery, ginger, parsley and combine with liquids. Add the salt,
sugar, and dried fish if desired, combine pheasant to the bowl and
marinate it for one hour.

In a wide pan heat enough cooking oil to just cover the bottom, add
the pheasant and the marinate sauce, saute gently for ten minutes.
Put two, sixteen inch squares of parchment paper or heavy cellophane
next to each other with one point facing you. Put half the pheasant a
little below the center of each square and fold the point of the
paper up from the bottom and in from both sides to cover the
pheasant. Fold the top down and secure in the split created by the
previous folds. In a large skillet, bring four cups of oil and fry
for ten minutes. Remove the packets and serve immediately. Slit the
paper and serve pheasant from the paper.

Keywords: Sherry, SJK, Soy sauce From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

From: Sallie Krebs Date: 07-09-95 (21:26) (159)
Fido: Cooking

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