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- 2 pheasants, disjointed
- 3 cups water
- 1 teaspoon salt
- 1/4 teaspoon chili peppers
- 2 tablespoons flour
- 1/2 cup scallions
- 1 clove garlic, minced
- 3 tablespoons sesame seeds
- 1/2-2 tablespoon soy sauce, depending on taste, add in increments.
Cook the pheasant with the water, salt and chili peppers until tender, about forty five minutes.
Remove the pheasant.
Mix the soy sauce and 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.
Add two ts soy sauce with the flour.