Sticky Chinese Pheasant & Broccoli dish.

This recipe serves 4 people.

Ingredients.

6 pheasant breasts, cubed
6 tbsp honey
6 tbsp water
4 spring onions, chopped
3 tbsp light soy sauce
2 tbsp hoisin sauce
2 garlic cloves, chopped
1 inch piece of ginger,peeled and chopped
1 large broccoli head
Sesame/vegetable oil
Sesame seeds

Method

Cube the pheasant breasts and add them to a pan with some hot oil and brown the meat for 5 minutes.

As the pheasant cooks, prepare your garlic, ginger and spring onions then add them to the pan. Stir quickly and reduce the heat so the vegetables don’t burn.

Once the meat has browned, add your hoisin sauce, soy sauce, water and honey. Mix it all through and bring to a boil for 7 minutes.

Let the sauce reduce until it’s nice and thick, you may wish to add more honey at this point.

Quickly steam the broccoli florets and then add them to the pan. Stir everything one more time and serve with rice or noodles.

Garnish with sesame seeds and enjoy.