Braised Rabbit

Name: Braised Rabbit
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 500 g Wild rabbit meat (cut into 4 cm cubes, soaked for 30 minutes, then blanched); 50 g Canned bamboo shoots (cut into diamond shapes); 25 g Pine mushrooms (rehydrated, washed to remove grit, stems removed, sliced); 5 g Cornstarch (for thickening); 50 g Cooking oil (for braising); 750 ml Chicken stock; 2 g Fine salt; 15 g Soy sauce; 25 g Aromatic vinegar; 15 g Fresh ginger (peeled, sliced and lightly smashed); 0.5 g Chili powder; 15 g Sugar; 15 g Scallion (peeled, washed, cut into segments); 5 Sichuan peppercorns; 15 g Shaoxing cooking wine; 500 g Peanut oil (60 g actually consumed); 5 g Star anise; 1.5 g MSG; 3 g Sesame oil; 25 g Sweet soybean paste

A Korean-style braised wild rabbit dish. The meat is first fried, then braised with seasonings, yielding a rich reddish-brown color, tender texture, and a balanced salty, sweet, sour, and spicy flavor.

2 hours

Easy

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Ingredients

Wild rabbit meat (cut into 4 cm cubes, soaked for 30 minutes, then blanched) 500 g

Canned bamboo shoots (cut into diamond shapes) 50 g

Pine mushrooms (rehydrated, washed to remove grit, stems removed, sliced) 25 g

Cornstarch (for thickening) 5 g

Cooking oil (for braising) 50 g

Chicken stock 750 ml

Fine salt 2 g

Soy sauce 15 g

Aromatic vinegar 25 g

Fresh ginger (peeled, sliced and lightly smashed) 15 g

Chili powder 0.5 g

Sugar 15 g

Scallion (peeled, washed, cut into segments) 15 g

Sichuan peppercorns 5

Shaoxing cooking wine 15 g

Peanut oil (60 g actually consumed) 500 g

Star anise 5 g

MSG 1.5 g

Sesame oil 3 g

Sweet soybean paste 25 g

Instructions

Preparing the Rabbit

Cut the rabbit meat into 4 cm cubes, place in a bowl, cover with cold water and soak for half an hour to draw out the grassy smell and red blood, blanch briefly in boiling water, rinse well, drain thoroughly, transfer to a bowl, add soy sauce, fine salt and Shaoxing wine, mix well and marinate to allow the flavors to penetrate.

Cutting the Side Ingredients

Cut the canned bamboo shoots into diamond-shaped pieces; rehydrate the pine mushrooms, wash to remove grit, trim away the tough stems and slice; wash the bok choy and cut into leaf-like pieces; peel the ginger, slice and lightly bruise; peel the scallions, wash and cut into segments. Set aside. (Note: bok choy is mentioned here but is not listed in the ingredients — possibly an omission.)

Deep-Frying the Rabbit

Heat a wok until hot, add the peanut oil and bring to about 40% hot, slip the marinated rabbit into the oil in three batches, fry until the surface turns a deep reddish color, remove and drain. Pour out the used oil from the wok.

Braising the Rabbit

Leave a thin layer of oil in the wok, add the Sichuan peppercorns, star anise, scallion segments and ginger slices and stir-fry briefly to release their aroma, add the fried rabbit pieces, then add the sweet soybean paste, Shaoxing wine, sugar, fine salt, soy sauce and aromatic vinegar, pour in the chicken stock and bring to a boil, season with MSG and adjust the flavor, add the mushroom slices, bamboo shoot pieces and bok choy, reduce the heat to low and simmer until the meat is very tender, when only a little oil and sauce remain, raise the heat to high, drizzle in a cornstarch slurry to thicken into a glossy sauce, sprinkle over the chili powder, finish with sesame oil, take off the heat, transfer to a serving bowl and serve immediately.