This recipe for Kung Pao pheasant from Wild and Game uses brining and marinating to make your pheasant superbly tender.
Kung Pao Pheasant
Serves two – three
- 4 pheasant breast fillets
- For brining the pheasant (optional but highly recommended)
- 3 rounded tbsp sugar
- 3 rounded tbsp salt
- 1 litre water
2 tbsp cornflour
4 tsp light soy sauce
2 tsp veg oil
2 tbsp rice wine
For the sauce:
- 3 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 1 tsp black vinegar or balsamic vinegar
- 2 tbsp rice wine
- 4 tbsp water or chicken or vegetable stock
- 2 tsp hoi sin sauce
- 1 tsp Sichuan pepper
- 2 tsp cornflour
- 6 spring onions, sliced
- 3 red and 2 green chillies, finely chopped (or use red dried chillies – more authentic)
- 2 tsp minced garlic
- 1 tsp minced ginger
- 100g peanuts
- A glug or two of vegetable or peanut oil for frying
- If you want really tender pheasant, first brine the breasts by placing them in the water with the sugar and salt and placing in a container in the fridge overnight.
- Mix the marinade ingredients together and mix them with the pheasant in a dish. Leave for 10 minutes.
- Roast the Sichuan pepper in a dry frying pan for about a minute until fragrant but not burnt.
- Whizz in a spice grinder or grind with a pestle and mortar. Pass through a sieve and discard the big bits.
- Mix the pepper and all the sauce ingredients together and whisk thoroughly until all combined. Set aside.
- Remove the pheasant from the marinade.
- Heat the vegetable or peanut oil in a wok and add the pheasant. Stir fry until nearly cooked through – about 5-10 minutes depending on how small it is chopped.
- Add peppers, cook for 2 minutes.
- Add the spring onions, garlic and ginger and cook for a minute.
- Add the sauce and the peanuts.
- Cook for another couple of minutes until the sauce is glossy.
- Serve with rice.