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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.
Bring to the boil, lower in the pheasant and add a little more water, if necessary, so that they are barely covered.
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.
Place the pheasants on a board. Strain the broth to remove the flavourings, return it to the pan and bring back to a simmer.
Add the udon noodles, bok choi, ginger and chilli and simmer for four minutes.
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.
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.
Ladle over the hot broth and sprinkle with the spring onions and coriander leaves and serve immediately.
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