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Ingredients

• 2 to 3 whole pheasants, broken down into pieces, bone-on
• 1 tablespoon minced ginger
• 1 tablespoon fermented black beans
• 1 tablespoon minced Thai bird chiles
• 12 cloves garlic
• 8 peeled cipollini
• 2 large carrots, 2-inch pieces
• 2 stalks cut celery, 2-inch pieces
• 1 cup Shaoxing wine
• 1 bottle red wine
• 2 bay leaves
• 2 sprigs of fresh thyme
• 1/2 cup dark soy sauce
• Water, to cover, if necessary
• 4 baby bok choy, split
• Salt and black pepper
• Canola oil, to cook
• Scallion Country Mash, recipe follows
• Sliced scallions, for garnish

Description

Food Network Invites You To Try This Asian Pheasant Au Vin With Scallion Country Mash Recipe From Ming Tsai.

Food Network