2 bunches green onions
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. salt
1/2 cup peanut oil
Rice, cooked
Water chestnuts (optional)
Cook pheasant until tender; remove bones; tear meat into small strips and place on large platter. Clean onions, split length-wise and cut into 1/2-inch pieces. Place onions over the mound of pheasant meat; pour soy sauce and sesame oil over phesant and salt. When read to serve, pour 1/2 cup
g-hot peanut oil over onions and meat, toss like a salad and serve over cooked rice. Add water chestnuts if desired.
