Kung pao partridge with green slaw
Brining and poaching keeps the meat tender and juicy before pan-frying in the bold and flavourful sauce.
For the brine
For the partridge
For the Chinese stock
For the Kung Poa sauce
For the green slaw
- 100g/3½oz mooli, julienned
- 100g/3½oz green kale, julienned
- 100g/3½oz bok choy, julienned
- 50g/1¾oz nori seaweed (blitzed to powder)
- 2 green and red shiso leaves, julienned
For the jalapeño dressing
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.
Put the partridge in the solution and brine in the fridge for 1 hour.
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.
Place the partridge in the stock and poach for 6 minutes. Remove from the stock and leave to cool.
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.
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.
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.
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.
Transfer the cooked partridge to a serving bowl and top with all the garnishes. Serve with the green slaw on the side.