Saturday, February 4, 2012

Rabbit with Sichuan Pepper

My grocery store seems to be permanently stocking rabbit now which makes for a weekly temptation. This past week, they had cut-up half rabbits available, so I decided it was finally time to try a Chinese rabbit dish. This works out great. The book classifies this as an appetizer and suggests serving it room temperature, but it's great as dinner still warm with some rice and a side salad.

One year ago: Sweet Tart Dough
Two years ago: Cranberry Pecan Bread

Rabbit with Sichuan Pepper (from Land of Plenty)

570g rabbit meat, on or off the bone
peanut oil for deep-frying
3 scallions, white parts only
piece of fresh ginger, unpeeled
1 tbsp Shaoxing rice wine
1/2 tsp salt
generous handful of dried Sichuanese chiles
2 tbsp whole Sichuan pepper
3/4 cup chicken stock
1/2 tsp sugar
1 tsp dark soy sauce
1 tsp sesame oil

1. Chop rabbit, on or off bone, into 1" chunks. Slightly crush scallion and ginger and roughly chop them. Add marinade ingredients to rabbit and leave in cool place for 30 minutes or more.
2. Snip chiles in half or into 1/2" sections, discarding seeds.
3. Heat enough oil for deep-frying (or shallow frying) until beginning to smoke. Add rabbit chunks and fry over high heat for 5 minutes, until golden brown. Remove and drain.
4. Heat 3 tbsp of oil in wok over medium heat. Add chiles and Sichuan pepper and stir-fry until oil is fragrant.
5. Add cooked rabbit chunks and stir.
6. Add stock and bring to a boil. Turn down heat and add sugar and soy sauce. Season with salt to taste.
7. Simmer for about 15 minutes until liquid has all but evaporated.
8. Remove from heat, stir in sesame oil, and let cool.

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