Drunk Pheasant

1 Pheasant-uncooked
1 Ginger root-sliced
1 Scallion-dried
1 ts Salt
1/2 c Dry sherry

Bring two cups of salted water to a boil in a saucepan. Drop in the breast with the scallions, ginger root and a little more salt. Bring to a boil once more and cook for ten more minutes. Remove breast to a plate and skin and bone.

Place the remaining pheasant in a container and add the sherry, cover and keep refrigerated overnight. When ready to serve cut pheasant into inch cubes.

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