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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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