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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat breasts in sesame oil and set aside. | 2. Mix the marinade ingredients in a large bowl and then add the breasts to the marinade, and refrigerate for 2 or 3 hours. | 3. Remove meat from marinade, brushing off any pieces of the chopped garlic, ginger or onion. | 4. Smoke on medium heat for about 25 minutes using cherry wood chips. | 5. While meat is smoking, strain the onions, ginger and garlic from the marinade. | 6. Pour marinade into a small saucepan, and add the brown sugar. | 7. Bring to a boil, and reduce by a quarter. The sauce can be used to baste or as an accompaniment to the finished meat. both the sauce and the meat can be served either hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pheasant breast half	4	skinless	boneless skinless	-	-	-	-
sesame oil	4	tablespoons		480.89599999999996	0.0	0.0	54.4
soy sauce	2	cups		270.3	25.143	41.513999999999996	2.907
sherry wine	4	tablespoons		-	-	-	-
gingerroot	3	tablespoons	chopped	-	-	-	-
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
chili oil	2	tablespoons		-	-	-	-
green onion	3		flattened chopped	57.51	12.2262	2.0661	1.0011
cherry wood chip	1	tablespoon		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.