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Rick Stein Nigella Lawson Peter Evans Iron Chef
Rick Stein

Poached Pheasant in a Star Anise and Chilli Broth with Bok Choi and Udon Noodles

Serves 4

Ingredients

  • 1¾ litres/3 pints chicken stock
  • ½ tsp sichuan pepper corns
  • ½ tsp dried chilli flakes
  • ½ tsp black pepper corns
  • ½ tsp fennel seeds
  • ½ tsp cloves
  • 2 star anise
  • 2.5cm/1in piece of cinnamon stick
  • 5 garlic cloves, sliced
  • 1 brace of prepared pheasant
  • 1 tsp salt

To Finish the Broth

  • 200g/7oz fresh udon noodles
  • 4 heads of bok choi, cut in half lengthways through the stalk
  • 2.5cm/1in piece of fresh ginger, peeled and cut into fine julienne
  • 1 medium-hot green dutch chilli, halved, seeded and cut into long, thin strips
  • 4 spring onions, halved and finely shredded
  • Handful of coriander leaves
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Method

  1. To poach the pheasants, put the chicken stock and all the aromatic flavourings into a large pan in which the brace of pheasant will fit snugly.
  2. Bring to the boil, lower in the pheasant and add a little more water, if necessary, so that they are barely covered.
  3. Add the salt, bring back to the boil and simmer gently for 15-20 minutes or until the juices run clear when a thigh is pierced with a skewer.
  4. Place the pheasants on a board. Strain the broth to remove the flavourings, return it to the pan and bring back to a simmer.
  5. Add the udon noodles, bok choi, ginger and chilli and simmer for four minutes.
  6. Meanwhile, cut the legs off the pheasants and cut them in half at the joint. Cut the breast meat away from the birds in whole pieces.
  7. To serve, divide the noodles and bok choi between four warmed, deep, bistro-style plates and place a piece of breast and leg meat on top of each.
  8. Ladle over the hot broth and sprinkle with the spring onions and coriander leaves and serve immediately.
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What do you think?

 
  • Margaret Nowak
    June 2010

    Has anyone used this recipe with chicken or duck

    Reply to this comment | Report abuse
    • Tiff
      March 2011

      Yes, I've made this with chicken and spatchcock. Both came out just as nice. I've made it many times for a lot of friends and family and everyone loves it!! Sometimes the recipe can turn out a little salty. So I use reduced salt chicken stock, or substitute some of the stock for water...or just add a bit more water to make it more soupy. Delicious!!

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