1teaspoonpotato starch or 1 1/2 teaspoons corn starch
2teaspoonssesame oil
1/4cupchicken stock
MARINADE
1/2teaspoonsalt
1tablespoonsoy sauce
1tablespoonShaoxing wine or dry sherry
2teaspoonspotato starch or 2 1/2 teaspoons corn starch
1tablespoonwater
PHEASANT
Skinless breasts from 2 pheasants
5garlic cloves,sliced thin
A 2-inch piece of ginger,peeled and minced (about 2 tablespoons)
5 to 6green onions,chopped
1red bell pepper,diced
2 to 10dried hot chiles(Sichuan, cayenne, etc)
1teaspoonSichuan peppercorns
2 to 3tablespoonschicken fat,lard or peanut oil
3/4cuproasted,unsalted peanuts
Instructions
Whisk all the ingredients for the sauce together and set aside.
Whisk together all the ingredients for the marinade in a medium bowl. Cut the pheasant breasts into small chunks of about 1/2 inch across and mix in with the marinade ingredients. Set aside for 20 minutes.
Meanwhile, slice the garlic cloves into slivers, mince the ginger as fine as you can and cut the green onions into 1/2-inch pieces. Break the dried chiles into 1/2-inch pieces and shake out as many seeds as you can.
Set a wok over high heat for 1 minute. Add the chicken fat, lard or peanut oil and heat this until you see the faintest wisp of smoke. Add the Sichuan peppercorns and the dried chiles and stir-fry 15 seconds.
Add the pheasant and stir-fry for 30 seconds, then add the bell pepper, garlic, ginger and green onions and stir fry another 30 seconds.
Stir the sauce well and pour it into the wok. Add the peanuts and toss to combine. Bring to a rapid boil and stir fry for 30 seconds to 1 minute. Serve immediately over white rice with a beer.
Notes
This dish cannot be doubled. If you want to serve more people, make separate batches. Overloading the wok with a double batch will lower the heat too much and you'll steam and not sear everything.