Give her a little bit of eh leg meat, yeah.
The real thing must have the leg meat of young chickens.
After the leg meat is chopped, a little fermented rice soup should be added.
Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
And lamb chops are a better choice than leg meat.
Despite the name, the dish is traditionally made from leg meat, not ribs.
However, leg meat is a better choice than a chicken breast with skin.
After 6 hours, rinse the marinade off the leg meat and pat dry with a clean kitchen towel.
Roughly chop the leg meat, then stir into the pheasant breast mixture.