Chinese-style Pheasant Soup
Ingredients
- 800 gPheasant meat (cut into pieces)
- 40 gdried shiitake (rehydrated)
- 3 pcGarlic (crushed)
- 4 pcScallion or chives (sliced)
- 50 mlrice wine
- 3 tbspsoy sauce
- 2 pcstar anise
- 1 tspSichuan peppercorn (lightly crushed)
- 1.5 LMineral water
- 1 pinchGray sea salt
- 30 gFresh ginger (sliced)
Method
A clear amber broth featuring tender pheasant meat. The woody notes of shiitake mushrooms and the fragrance of star anise infuse every spoonful.
- 1
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
Rehydrate dried shiitakes in a bowl of hot water for 20 minutes. Remove the tough stems and cut the caps in half.
- 3
In a large pot, add pheasant, crushed garlic, sliced fresh ginger, star anise, and Sichuan pepper. Cover with mineral water.
- 4
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
Adjust seasoning with a pinch of salt if needed. Sprinkle with sliced scallions just before serving for crunch.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The broth gains more depth the next day.
