What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 5248903 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Wild Chicken Rolls


Wild Chicken Rolls
1/2 pound pheasant breast meat, shredded
1/2 teaspoon salt
1 Tablespoon Chinese rice wine
3 shallots or two tablespoons of chives, minced
1/2 cup flour
2 Tablespoons cornstarch
1 egg white
2 cups vegetable oil
1. Boil two cups water. Put pheasant in large strainer, and pour water over the shredded meat. Drain and mix with salt, rice wine, and the shallots or chives. Form this mixture into eight long cigar-like fingers and compact it well with pre-wet hands.
2. Mix flour, cornstarch and egg white into a thick batter and set aside for ten minutes, then stir well.
3. Heat oil in a wok or deep pot, dip one compacted meat package into the batter and then drop it into hot the hot oil. Remove when lightly colored. Repeat until all eight are battered and fried. This can be done in two batches of four. Then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720