Gastronomixs

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.

Pheasant cooked in master stock

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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

litres

water

500

ml

Shaoxing rice wine

250

ml

soya sauce

200

g

light brown caster sugar

6

cloves

garlic, crushed

50

g

ginger, sliced

10

 

pheasant fillets

Preparation method

  • Toast the spices in a hot, dry pan.
  • Place the toasted spices and all other ingredients, except the pheasant, in a pan.
  • Heat until just below boiling point and infuse for 30 minutes to make the stock.
  • Pass the stock through a cheese cloth.
  • Poach the fillets in the stock for 30 minutes at 65°C.
  • Remove the fillets from the stock and allow to cool.
  • Bring the stock to the boil again and keep in the refrigerator until you need it again. This frequent use will intensify the flavour of the stock.

Serving suggestions

  • Delicious as a filling for a steamed bun with pickled carrots, mung bean sprouts, and hoisin sauce.
  • Serve as an amuse-bouche with a smoked celeriac and apple crème.
  • Delicious served as a garnish in a noodle soup.

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