Braised Chicken and Pheasant

Stewed wild family stewed wild family: It is made from the fat pheasant in Huaiyin and the hen of that year. The pheasant is crispy, the chicken is fat and tender, and the family and the wild are cooked together, and the flavor is harmonious. Su Dongpo, a great poet, said: "A hundred dollars is worth a sip, and the new flavor is appreciated when it is fresh. Before cooking, the chicken is mixed, and the claws are separated from the teeth." The famous Huaiyin dish "Stewed Home Wild" is a delicacy that "the chicken is mixed and the new taste is good". 【 Ingredients 】 1 hen (weighing about 1250g), 1 pheasant (weighing about 750g), 25g of sliced winter bamboo shoots, 25g of sliced water-soaked mushrooms, 25g of cooked ham slices, 50g of mussels, 10g of pea seedlings, 15g of Shaoxing wine, 10g of refined salt, 5g of onion, 5g of ginger slices and 50g of cooked chicken oil. [Method] 1. Slaughter domestic chickens and pheasants respectively, molt their hair, take out their internal organs, leave their skins and livers, remove their skins and gall, and wash them for later use. Soak mussels in hot water, remove impurities and wash them. 2. Put two chickens with their chests facing upwards, together with their wrists and livers, into a casserole with a bamboo pad, put clear water to submerge the chickens, add Shaoxing wine, scallion knots and ginger slices, bring them to a boil over high fire, skim off the floating foam, and simmer for about 3 hours. When the chickens are crisp and rotten, remove the gizzard and livers, cut them into pieces and put them into the casserole together with mussels, add cooked chicken oil, and stew again.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)