Chinese-style Pheasant Soup

A clear amber broth featuring tender pheasant meat. The woody notes of shiitake mushrooms and the fragrance of star anise infuse every spoonful.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 389
• Protein: 52 g
• Carbs: 19 g
• Fat: 10 g

Ingredients

• 800 g Pheasant meat ( cut into pieces )
• 40 g dried shiitake ( rehydrated )
• 3 piece Garlic ( crushed )
• 4 piece Scallion or chives ( sliced )
• 50 ml rice wine
• 3 tbsp soy sauce
• 2 piece star anise
• 1 tsp Sichuan peppercorn ( lightly crushed )
• 1.5 L Mineral water
• 1 pinch Gray sea salt
• 30 g Fresh ginger ( sliced )

Instructions

1. Blanch the pheasant

   Place pheasant pieces in a pot of cold water. Bring to a boil for 2 minutes to let impurities rise. Drain and rinse the meat under clear water.

2. Prepare the shiitakes

   Rehydrate dried shiitakes in a bowl of hot water for 20 minutes. Remove the tough stems and cut the caps in half.

3. Start the broth

   In a large pot, add pheasant, crushed garlic, sliced fresh ginger, star anise, and Sichuan pepper. Cover with mineral water.

4. Slow simmer

   Add rice wine and soy sauce. Simmer on very low heat, never boiling hard, until meat falls off the bone. Add mushrooms halfway through cooking.

5. Finishing touches

   Adjust seasoning with a pinch of salt if needed. Sprinkle with sliced scallions just before serving for crunch.

Chef's tips

• Never let it boil vigorously; the liquid should only simmer to remain perfectly clear.
• If the broth reduces too much, top it up with a bit of hot water to avoid stopping the cooking process.

Storage

Keeps for 3 days in the refrigerator. The broth gains more depth the next day.