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Ingredients.
•2 x whole pheasant (or a mix of pheasant /partridge and/or pigeon)
•1 x bunch of spring onions washed and cut in half, separating the white and dark-green parts
•100g ginger, peeled and finely chopped
•1 x red chilli, split lengthways (seeds and membrane kept in)
•30g coriander, washed, leaves and stalks separated
•1 tbsp lightly crushed green cardamom pods
•5 cloves garlic, peeled and finely chopped
•2 pak choi, washed and roughly chopped
•300g cooked noodles
•Soy sauce
Method
Wash and pat dry the birds.
Place them in a large pot with the dark green part of the spring onions, half of the ginger, half the red chilli, the coriander stalks, cardamom pods,
3 cloves of the garlic and 1 tsp fine sea salt.
Bring to a simmer and cook gently for about 1 hour or until the meat is cooked and tender.
Strain the broth into a new pot, shred the meat from the bone and keep to one side, discard the skin, bones and other bits.
Bring the broth to a boil and add the rest of the ginger, garlic, pak choi, cooked noodles and a dash of soy sauce. Cook for a couple of minutes, check for seasoning, then add the shredded meat.
To serve
Finely chop the light green part of the spring onions and the other half of the chilli.
Spoon a ladleful of the broth into a bowl making sure everyone gets a mix of all the ingredients and scatter the spring onions, chilli and coriander leaves on top.
•2 x whole pheasant (or a mix of pheasant /partridge and/or pigeon)
•1 x bunch of spring onions washed and cut in half, separating the white and dark-green parts
•100g ginger, peeled and finely chopped
•1 x red chilli, split lengthways (seeds and membrane kept in)
•30g coriander, washed, leaves and stalks separated
•1 tbsp lightly crushed green cardamom pods
•5 cloves garlic, peeled and finely chopped
•2 pak choi, washed and roughly chopped
•300g cooked noodles
•Soy sauce
Method
Wash and pat dry the birds.
Place them in a large pot with the dark green part of the spring onions, half of the ginger, half the red chilli, the coriander stalks, cardamom pods,
3 cloves of the garlic and 1 tsp fine sea salt.
Bring to a simmer and cook gently for about 1 hour or until the meat is cooked and tender.
Strain the broth into a new pot, shred the meat from the bone and keep to one side, discard the skin, bones and other bits.
Bring the broth to a boil and add the rest of the ginger, garlic, pak choi, cooked noodles and a dash of soy sauce. Cook for a couple of minutes, check for seasoning, then add the shredded meat.
To serve
Finely chop the light green part of the spring onions and the other half of the chilli.
Spoon a ladleful of the broth into a bowl making sure everyone gets a mix of all the ingredients and scatter the spring onions, chilli and coriander leaves on top.
