Directions:
- Cook the pheasant with the water, salt and chili peppers until tender, about 45 minutes.
- Remove the pheasant.
- Mix the soy sauce and 2 tablespoons flour, stir into boiling stock. Use soy sauce in small increments depending on how well you like it.
- Cook over low heat, until it reaches the boiling point.
- Return the pheasant pieces and add the scallions, garlic and sesame seeds.
- Cook ten minutes and serve on rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.87 Kcal (410 kJ) | ||
| Calories from fat | 32.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Cholesterol | 35.86mg | 12% | |
| Sodium | 355.56mg | 15% | |
| Potassium | 172.56mg | 4% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 13.95g | 28% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.22 Kcal (327 kJ) | ||
| Calories from fat | 26.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 6% | |
|---|---|---|---|
| Cholesterol | 28.66mg | 12% | |
| Sodium | 284.16mg | 15% | |
| Potassium | 137.91mg | 4% | |
| Total Carbs | 2.05g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 11.15g | 28% | |
| Vitamin C | 3.3mg | 7% | |
| Iron | 0.9mg | 6% | |
| Calcium | 34.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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