Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese black vinegar or rice vinegar
  • 1 teaspoon potato starch or 1 1/2 teaspoons corn starch
  • 2 teaspoons sesame oil
  • 1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 teaspoons potato starch or 2 1/2 teaspoons corn starch
  • 1 tablespoon water
  • Skinless breasts from 2 pheasants
  • 5 garlic cloves, (sliced thin)
  • A 2-inch piece of ginger, (peeled and minced (about 2 tablespoons))
  • 5 to 6 green onions, (chopped)
  • 1 red bell pepper, (diced)
  • 2 to 10 dried hot chiles ((Sichuan, cayenne, etc))
  • 1 teaspoon Sichuan peppercorns
  • 2 to 3 tablespoons chicken fat, (lard or peanut oil)
  • 3/4 cup roasted, (unsalted peanuts)

Instruction

  • Whisk all the ingredients for the sauce together and set aside.
  • Whisk together all the ingredients for the marinade in a medium bowl. Cut the pheasant breasts into small chunks of about 1/2 inch across and mix in with the marinade ingredients. Set aside for 20 minutes.
  • Meanwhile, slice the garlic cloves into slivers, mince the ginger as fine as you can and cut the green onions into 1/2-inch pieces. Break the dried chiles into 1/2-inch pieces and shake out as many seeds as you can.
  • Set a wok over high heat for 1 minute. Add the chicken fat, lard or peanut oil and heat this until you see the faintest wisp of smoke. Add the Sichuan peppercorns and the dried chiles and stir-fry 15 seconds.
  • Add the pheasant and stir-fry for 30 seconds, then add the bell pepper, garlic, ginger and green onions and stir fry another 30 seconds.
  • Stir the sauce well and pour it into the wok. Add the peanuts and toss to combine. Bring to a rapid boil and stir fry for 30 seconds to 1 minute. Serve immediately over white rice with a beer.