Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Five Spice Pheasant Recipe

(Ga Xoi Mo)

Ingredients : Serves 4

1 teaspoon

1 teaspoon

2

2 teaspoons

4 tablespoons

100 g

5 cloves

2

3 tablespoons

 

To serve :

Boiled rice

Salad plate

Mint leaves

Dill

Salt

Five spice powder

Hen pheasants, halved

Tamarind concentrate, dissolved in 300 ml hot water

Vietnamese fish sauce

Palm or golden granulated sugar

Garlic, finely chopped

Small red chilies, finely chopped

Oil, for deep frying

 

 

 

Method :
  • Combine the salt and five spice powder in a bowl and rub the pheasants all over with the mixture.

  • Cover and marinate for at least 30 hours at room temperature or overnight in the refrigerator.

  • Put the tamarind water, fish sauce and sugar into a small saucepan and bring to the boil.

  • Remove from the heat, add the garlic and chilies. Stir and set aside.

  • Pour enough oil into a deep-fryer to cover the pheasants.

  • Heat the oil to 190oC (375oF), then carefully add the birds and reduce the heat to 160oC (235oF). You may only be able to get one or two pieces of pheasant in at a time.

  • Fry the pheasant pieces for 5 minutes on each side, or until their juices run clear.

  • When they are cooked through and crispy, transfer to kitchen paper.

  • Keep them warm in a low oven if you have to cook them in batches.

  • Either pull the meat off the bones with a fork or cut the birds into smaller serving pieces.

  • Serve with the tamarind sauce in individual dipping bowls, rice and a salad plate.

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