Kung Pao Rabbit
A Sichuan-style dish from the Manchu Han Imperial Feast, stir-fried with diced rabbit and peanuts, featuring a rich savory sauce and tender rabbit meat.
Ingredients
Rabbit meat (cut into 4-cm cubes)
150 g
Peanuts (soaked in boiling water for 5 minutes, peeled)
50 g
Cooking wine
10 g
Fine salt
1 g
Doubanjiang (chili bean paste)
15 g
Sugar
5 g
Chopped scallion
a pinch
Chopped ginger
a pinch
Egg white (for coating the rabbit meat)
1
Wet corn starch (for coating the rabbit meat)
15 g
Peanut oil (for frying peanuts and stir-frying rabbit meat)
500 g (about 25 g actually used)
Instructions
1
Coating the Rabbit Meat
Rinse the rabbit meat with water, cut into 4-cm cubes, place in a bowl, add a small amount of cooking wine, fine salt, chopped scallion, chopped ginger, wet corn starch, and 1 egg white, then mix well to coat evenly.
2
Frying the Peanuts
Place the peanuts in a bowl, pour in boiling water and soak for 5 minutes, then drain and peel. Heat a wok, add 100 g peanut oil, add the peanuts, and fry in warm oil until cooked through and golden yellow, then remove.
3
Stir-Frying the Rabbit Meat
Heat a wok, add peanut oil and heat to about 50% hot (roughly 150 degrees C), add the rabbit meat cubes and slide-fry until just cooked, then drain through a colander.
4
Final Stir-Fry
Leave a thin layer of oil in the wok, add the doubanjiang, cooking wine, fine salt, sugar, chopped scallion, and chopped ginger, stir-fry until the sauce thickens, then add the rabbit meat cubes and peanuts, toss evenly to combine, and serve immediately.
