Kung pao partridge with green slaw
Brining and poaching keeps the meat tender and juicy before pan-frying in the bold and flavourful sauce.
Ingredients
- Rapeseed oil30 ml
- Chicken stock200 ml
- Soy Sauce75 ml
- Rice wine100 ml
- Oyster sauce15 ml
- Vinegar15 ml
- Sesame oil15 ml
Instructions
9 steps- 1
To make the brine, put the salt in a saucepan with 1.5 litres/2¾ pints of water. Bring to boil, then take off the heat. Leave to cool completely in the fridge.
- 2
Put the partridge in the solution and brine in the fridge for 1 hour.
- 3
To make the Chinese stock, put all the ingredients in a saucepan with 100ml/3½fl oz of water and bring to the boil. Simmer gently for 30 minutes, then set aside.
- 4
Place the partridge in the stock and poach for 6 minutes. Remove from the stock and leave to cool.
- 5
To make the Kung Poa sauce, combine all the ingredients, except for the cornflour, in a saucepan. Bring to the boil, then simmer for 10 minutes.
- 6
Mix the cornflour with a little extra water and add to the sauce, a little at a time, until the sauce is thick enough to coat the back of a spoon. Remove the sauce from the heat and set aside.
- 7
To make the dressing, purée the fermented jalapeños, preserved lemon, oil and salt in a blender until smooth. Add the kewpie mayonnaise, season and mix well. Mix into the green slaw vegetables.
- 8
Cut the partridge into 4-6 pieces. Heat the oil in a sauté pan. Add the partridge and cook for 2-3 minutes, until golden brown. Add the Kung Poa sauce and cook for a further minute.
- 9
Transfer the cooked partridge to a serving bowl and top with all the garnishes. Serve with the green slaw on the side.
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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