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


  • 1.75 litres/3 pints chicken stock

  • ½ tsp Sichuan peppercorns

  • ½ tsp dried chilli flakes

  • ½ tsp black peppercorns

  • 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


  • 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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