Braised Rabbit Leg
Korean-style braised rabbit legs with a glossy jujube hue. The rabbit meat is first fried, then braised with pine nuts and jujubes, yielding tender meat with a sweet-and-spicy flavor.
Ingredients
Rabbit hind leg (boned, cut into strips)
500 g
Pine nut kernels
50 g
Dried chili pepper
1
Red date
50 g
Soy sauce
25 g
Refined soybean oil (for frying rabbit strips)
500 g (actual consumption 40 g)
Cooking wine
25 g
Scallion segments
10 g
Sesame oil
15 g
Ginger slices
10 g
White sugar
100 g
Garlic cloves
5 g
MSG
1 g
Chicken broth
750 ml
Spicy broad bean paste
20 g
Instructions
1
Marinate Rabbit Meat
Remove the bones from the rabbit hind leg, cut into strips, wash thoroughly, coat with soy sauce, and marinate for 4 hours to infuse flavor.
2
Fry Rabbit Strips
Heat a wok, pour in the refined soybean oil, and heat to low temperature (30% heat). Add the rabbit strips and fry until golden brown. Drain in a colander, set aside the remaining oil in the wok, and discard excess oil.
3
Simmer
Leave 15g of the remaining oil in the wok. Add scallion segments, ginger slices, garlic cloves, red dates, pine nut kernels, and dried chili pepper, and stir-fry until fragrant. Pour in chicken broth, then add rabbit strips, spicy broad bean paste, soy sauce, white sugar, salt, MSG, and cooking wine. Cover and simmer over low heat for 1 hour. Remove the scallions, ginger, garlic, and chili peppers. Turn up the heat to high, bring to a boil, and simmer until the sauce thickens. Drizzle with sesame oil and transfer to a serving dish.
4
Serve
When serving, portion equal amounts of rabbit meat, red dates, and pine nut kernels into each bowl.
