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Pheasant cooked in master stock

Master stock is a deeply fragrant stock frequently used in Chinese cuisine. The stock becomes richer in flavour the more it gets used. Here we use the master stock to poach the pheasant.

Makes 10.

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Allergens and dietary requirements

  • Soy
  • Gluten

Ingredients

7
pieces
star anise
4
cinnamon sticks
5
cardamom pods
5
g
fennel seeds
5
g
Szechuan peppercorns
3
g
black peppercorns
3
cloves
3
l
water
500
ml
Shaoxing rice wine, (alternatively: dry sherry)
250
ml
soy sauce
200
g
light brown sugar
6
cloves
garlic, crushed
50
g
ginger, cut in small slices
10
pheasant fillets

Scale recipe

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