Name: Kung Pao Pheasant
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon Chinese black vinegar or rice vinegar; 1 teaspoon potato starch or 1 1/2 teaspoons corn starch; 2 teaspoons sesame oil; 1/4 cup chicken stock; 1/2 teaspoon salt; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 2 teaspoons potato starch or 2 1/2 teaspoons corn starch; 1 tablespoon water; Skinless breasts from 2 pheasants; 5 garlic cloves, (sliced thin); A 2-inch piece of ginger, (peeled and minced (about 2 tablespoons)); 5-6 green onions, (chopped); 10 dried hot chiles ((Sichuan, cayenne, etc)); 1 teaspoon Sichuan peppercorns; 2-3 tablespoons chicken fat, (lard or peanut oil); 3/4 cup roasted, (unsalted peanuts)