📝 About This Recipe
Hailing from the mist-covered Huangshan mountains, this classic Anhui (Hui) dish celebrates the deep, earthy flavors of wild game and forest fungi. Unlike the sweeter braises of the coast, this preparation focuses on 'heavy oil and heavy color,' using traditional techniques to transform lean pheasant into a succulent, umami-rich masterpiece. The slow-braising process allows the bird to absorb the aromatic essence of ginger, star anise, and dark soy, resulting in a dish that is both rustic and profoundly elegant.
🥗 Ingredients
The Bird
- 1 piece Whole Pheasant (approx. 2.5-3 lbs, cleaned and chopped into 2-inch bone-in chunks)
- 2 tablespoons Shaoxing Rice Wine (for the initial blanching)
- 3 slices Ginger (thickly sliced)
The Aromatics and Braising Liquid
- 2 ounces Ginger (smashed and sliced)
- 6 pieces Garlic Cloves (peeled and left whole)
- 4 stalks Scallions (cut into 3-inch lengths)
- 3 whole Star Anise
- 1 piece Cassia Cinnamon Bark (about 2 inches long)
- 8-10 pieces Dried Shiitake Mushrooms (soaked in warm water for 30 mins, stems removed)
- 2 tablespoons Dark Soy Sauce (for deep mahogany color)
- 3 tablespoons Light Soy Sauce (for savory saltiness)
- 1.5 ounces Rock Sugar (provides a glossy sheen)
- 1/4 cup Shaoxing Rice Wine (for the braise)
- 3 tablespoons Lard or Vegetable Oil (traditional Anhui cuisine uses lard for richness)
- 3-4 cups Chicken Stock (or enough to nearly cover the meat)
For Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 1 piece Red Chili (thinly sliced for a pop of color)
👨🍳 Instructions
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1
Place the pheasant chunks in a large pot of cold water with 3 slices of ginger and 2 tablespoons of Shaoxing wine. Bring to a boil for 3-5 minutes to remove impurities. Drain and rinse the meat under cold running water, then pat dry with paper towels.
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2
Heat the lard or oil in a heavy-bottomed wok or Dutch oven over medium heat. Add the rock sugar and stir constantly until it melts and turns a light amber color.
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3
Carefully add the pheasant pieces to the sugar oil. Stir-fry for 5-7 minutes until the skin is slightly browned and evenly coated with the caramelized sugar.
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4
Add the smashed ginger, garlic, scallions, star anise, and cinnamon bark. Stir-fry for another 2 minutes until the aromatics release their fragrance.
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5
Pour in the 1/4 cup of Shaoxing wine around the edges of the wok, letting it sizzle and deglaze the pan.
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6
Add the light soy sauce and dark soy sauce, tossing the pheasant to ensure every piece is stained a deep brown.
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7
Add the soaked shiitake mushrooms and the chicken stock. The liquid should almost cover the meat. Bring the mixture to a vigorous boil.
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8
Reduce the heat to low, cover with a tight-fitting lid, and simmer gently. Pheasant is leaner than chicken, so it needs about 50-60 minutes to become tender.
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9
Every 20 minutes, check the liquid levels and give the pot a gentle stir to ensure nothing sticks to the bottom.
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10
Once the meat is fork-tender, remove the lid and turn the heat up to medium-high.
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11
Reduce the sauce for 8-10 minutes, basting the pheasant frequently. The goal is a thick, glossy glaze that clings to the meat.
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12
Taste the sauce and adjust seasoning with a pinch of salt if necessary, though the soy sauces usually provide enough salt.
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13
Transfer the pheasant and mushrooms to a warm serving platter, discarding the large pieces of ginger and cinnamon bark.
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14
Garnish with fresh cilantro and sliced red chilies for a vibrant finish.
💡 Chef's Tips
Don't skip the blanching step; it is essential for game birds to ensure a clean, refined flavor in the final sauce. If the pheasant is wild-caught and very lean, consider adding a few pieces of pork belly to the braise for extra fat and succulence. Use rock sugar instead of granulated sugar if possible; it provides a unique crystalline shine to the sauce that is hallmark of Hui cuisine. If the sauce isn't thickening enough at the end, a small cornstarch slurry (1 tsp cornstarch to 1 tbsp water) can help achieve that perfect glossy coat. Be patient with the braise; pheasant can become tough if cooked at too high a temperature, so keep the simmer 'lazy' and slow.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the rich, mahogany-colored gravy. Pair with a side of stir-fried bok choy or garlic spinach to provide a fresh, crisp contrast to the rich meat. A glass of aged Shaoxing wine (yellow wine) served warm is the traditional and most authentic beverage pairing. For a modern twist, a medium-bodied Pinot Noir complements the earthy tones of the pheasant and mushrooms beautifully. Serve in a heated clay pot to keep the dish warm throughout the meal, as per Anhui tradition.