Deep fried pheasant in paper - china

1 servings

Ingredients

Quantity Ingredient
1 large Pheasant
1 tablespoon Chinese Rice Wine or Sake
1 tablespoon Soy sauce
1 Mui Kew Lu or Sherry
2 Egg whites
2 teaspoons Dried fish
1 teaspoon Celery
1 teaspoon Ginger
1 teaspoon Parsley
½ teaspoon Salt
½ teaspoon Sugar

Directions

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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