Chinese Pheasant with Onions

• 1 pheasant, cleaned
• 2 bunches green onions
• 1 tbsp. soy sauce
• 1 tbsp. sesame oil
• 1 tsp. salt
• 1/2 cup peanut oil
• Rice, cooked
• Water chestnuts (optional)

Cook pheasant until tender; remove bones; tear meat into small strips and place on large platter. Clean onions, split length-wise and cut into 1/2-inch pieces. Place onions over the mound of pheasant meat; pour soy sauce and sesame oil over phesant and salt. When read to serve, pour 1/2 cup smoking-hot peanut oil over onions and meat, toss like a salad and serve over cooked rice. Add water chestnuts if desired.

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