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Qianlong Pheasant Casserole


Qianlong Pheasant Casserole
1 scallion, minced
1 Tablespoon chopped fresh ginger
3 Tablespoons thin soy sauce
2 Tablespoons sesame paste
1 teaspoon shrimp paste
1 teaspoon hot pepper oil
3 pheasants, boned, the meat cut into two-inch square pieces; or use two pounds of chicken thigh meat cut into these squares, cut each thickness cut in half
1/2 cup pickled napa cabbage
1/4 cup pickled carrot strips
3 Tablespoons pine nuts, lightly toasted in one tablespoon lard
1/2 pound firm or brown bean curd, cut into half-inch cubes
1. Mix scallion and ginger pieces in a bowl, then add soy sauce, sesame paste and the shrimp paste, and stir. Add the hot oil and stir well, until all are combined. If this sauce is too thick, add one tablespoon hot tea or hot water, and continue to stir until well-mixed.
2. Put five cups of boiling water into a casserole that can go on the stove and then to the table. Add pickled cabbage and carrots and the bean curd and return to the boil. Then add the pieces of peasant or chicken meat, and boil this for three minutes if pheasant, five if chicken meat. Then add the pine nuts and bring the dish to the table.
3. Serve broth and contents to each person, leaving any remaining on the table for seconds, if desired.

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