Five-spice partridge with ginger and soy cabbage
Chinese flavours add spice and warmth to common plate-fellows partridge and cabbage in this easy and delicious recipe, writes Laura Paton credit: Archant It is
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sporting-gun.com.
Cooking tools:
- Oven
- Roasting pan
- Aluminum foil
- Stove
- Saucepan
- Fine-mesh sieve
- Wok
- Skillet
- Colander
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Serving platter
- Measuring spoon
- Ice cube tray
- Pan
- Pot
- Kitchen towel
Ingredients
- butter
- 2 x oven-ready partridge
- 1 tsp Chinese five spice
- 2 kaffir lime leaves
- 1 x clove of garlic, finely sliced
- 1 x banana shallot, finely sliced
- 1 tbsp cider vinegar
- 200ml chicken stock
- Groundnut oil
- ½ savoy cabbage, cored and sliced into 2-inch strips
- 1-inch piece of root ginger, peeled and chopped
- 1 tbsp soy sauce
- Chinese vermicelli noodles
- lime wedges
- spring onions, finely sliced
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