Poached Pheasant in a Thai-Style Broth.

1 pheasant whole
•1.5 litres white chicken stock or game stock
•40 grams galanga grated (part of the ginger family)
•2 fresh red chillies sliced
•2 fresh green chillies sliced
•20 grams ginger grated
•2 spring onions thinly sliced
•2 small shallots thinly sliced
• chives chopped
•10 grams enoki mushrooms can be found fresh or canned
•30 grams lemon grass very thinly sliced
•20 grams mange tout cut into strips
•40 grams bean sprouts
•4 radish thinly sliced
4 servings.


Instructions
1.Cut the pheasant into legs and breast

2.Take half of the galanga, red and green chillies, lemon grass and ginger and add them to all the stock

3.Bring to the boil and turn down to simmer

4.Add the pheasant to the stock and allow to poach

5.After 15 minutes remove the breast and place in a covered bowl

6.After 20 minutes take out the legs

7.Allow the stock to continue simmering while you remove the skin from both the legs and breast then thinly slice the breast and flake up the meat on the legs

8.Strain the stock and then add all the rest of the ingredients to the stock allowing it to come to the simmer and tenderize the ingredients then add pheasant and correct seasoning