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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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Now now, don't be thinkin' naughty! Ingredients:
2 pheasants, disjointed |
3 cups water |
1 teaspoon salt |
1/4 teaspoon chili pepper |
2 tablespoons flour |
1/2-2 tablespoon soy sauce, depending on taste, add in increments |
1/2 cup scallion |
1 garlic clove, minced |
3 tablespoons sesame seeds |
Directions:
1. Cook the pheasant with the water, salt and chili peppers until tender, about 45 minutes.
2. Remove the pheasant.
3. 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.
4. Cook over low heat, until it reaches the boiling point.
5. Return the pheasant pieces and add the scallions, garlic and sesame seeds.
6. Cook ten minutes and serve on rice.
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