Almond Pheasant and Water

6 Chinese mushrooms-dried
2 Pheasants
1 ts Salt
1/4 ts Pepper
1/2 Cut almond-ground
3 tb Oil
1 c Water chestnuts
2 tb Soy sauce

Soak dried mushrooms in cold water for twenty minutes, drain into a mixture of the salt, pepper and almonds. Heat the oil in a skillet; brown the pheasant on all sides. Add the mushrooms, water chestnuts and soy sauce. Cook over low heat for five minutes.

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