Equipment
Ingredients
Partridge Marinade
- 300 g partridge meat, boneless, diced into 2cm cubes
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 10 g cornstarch
Kung Pao Sauce
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 30 ml chinkiang vinegar
- 20 g granulated sugar
- 45 ml chicken stock, unsalted
- 5 g cornstarch
Aromatics & Stir-fry
- 45 ml neutral cooking oil
- 10 g dried red chilies, snipped into halves, seeds shaken out
- 3 g sichuan peppercorns, whole
- 15 g garlic, minced
- 15 g ginger, minced
- 30 g scallions, cut into 2cm pieces, white and green parts separated
- 50 g roasted peanuts, unsalted
Fresh Green Slaw
- 150 g napa cabbage, finely shredded
- 100 g cucumber, julienned, seeds removed
- 15 ml rice vinegar
- 5 ml sesame oil, toasted
- 2 g salt
Nutrition (per serving)
Method
In a mixing bowl, combine the diced partridge meat, light soy sauce, Shaoxing wine, and cornstarch. Toss thoroughly until the liquid is absorbed and the meat is evenly coated. Set aside to marinate for 30 minutes.
In a separate small bowl, whisk together the Kung Pao sauce ingredients: light soy sauce, dark soy sauce, Chinkiang vinegar, granulated sugar, chicken stock, and cornstarch. Ensure the sugar is fully dissolved.
Prepare the green slaw by tossing the shredded Napa cabbage and julienned cucumber with rice vinegar, sesame oil, and salt. Set aside in the refrigerator to stay crisp.
Heat the wok over high heat until smoking. Add the neutral cooking oil. Add the marinated partridge and spread it into an even layer. Sear without moving for 1 minute, then stir-fry until nicely browned on the outside and reaching an internal temperature of 74°C/165°F. Remove the meat with a slotted spoon and leave the remaining oil in the wok.
Reduce the heat to medium-low. Add the dried red chilies and Sichuan peppercorns to the residual oil in the wok. Toast them gently until the chilies darken slightly and the oil becomes intensely fragrant.
Add the minced garlic, minced ginger, and the white parts of the scallions to the wok. Sauté until highly aromatic.
Give the Kung Pao sauce mixture a quick stir to re-incorporate the cornstarch, then pour it into the wok. Increase the heat to medium-high and let it simmer until it bubbles and thickens into a glossy glaze.
Return the cooked partridge to the wok. Toss vigorously to coat the meat completely in the thickened sauce. Fold in the roasted peanuts and the green parts of the scallions, tossing for 30 seconds until everything is heated through.
Transfer the Kung Pao partridge to a serving platter. Serve immediately alongside the chilled fresh green slaw.
Chef's Notes
- Partridge has a mild, slightly earthy game flavor that pairs incredibly well with the aggressive heat and numbing qualities (málà) of Sichuan aromatics.
- Removing the seeds from the dried chilies gives you the smoky, roasted chili flavor without making the dish overwhelmingly spicy.
- For the most authentic flavor, source whole Sichuan peppercorns and pick through them to remove any black seeds or twigs before using, as they can impart a gritty texture.
- The green slaw acts as a vital palate cleanser. Its cold, acidic crunch resets your taste buds between bites of the rich, spicy poultry.
Storage
Refrigerator: 3 days — Store slaw separately from the Kung Pao partridge to maintain crispness.
Reheating: Reheat partridge gently in a wok or skillet over medium heat until warmed through. Serve slaw cold.
