Oil-Burst Rabbit Meat

Name: Oil-Burst Rabbit Meat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 g Rabbit meat (cut into 1 cm cubes, coated with egg white, fine salt, starch, and sesame oil); 500 g Refined peanut oil (75 g actually used); 75 g Peanut kernels (soaked in warm water, peeled, and fried golden); 30 g Starch (for coating and sauce); 50 g Egg white (for coating); 1 g MSG; 3 g Fine salt; 10 g Garlic slices; 1 g Vinegar; 10 g Sesame oil (part for coating, part for sauce); 10 g Scallion slices; 5 g Minced ginger; 5 g Toasted sesame powder; 50 ml Chicken broth (for sauce)

A Korean-style dish of slip-fried rabbit cubes tossed with peanuts. The peanuts stay crisp, the rabbit stays tender, and the ingredients readily absorb the sauce.

30 min

Easy

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Ingredients

Rabbit meat (cut into 1 cm cubes, coated with egg white, fine salt, starch, and sesame oil) 300 g

Refined peanut oil (75 g actually used) 500 g

Peanut kernels (soaked in warm water, peeled, and fried golden) 75 g

Starch (for coating and sauce) 30 g

Egg white (for coating) 50 g

MSG 1 g

Fine salt 3 g

Garlic slices 10 g

Vinegar 1 g

Sesame oil (part for coating, part for sauce) 10 g

Scallion slices 10 g

Minced ginger 5 g

Toasted sesame powder 5 g

Chicken broth (for sauce) 50 ml

Instructions

Coating the Rabbit

Cut the rabbit meat into 1 cm cubes, place in a porcelain bowl, add egg white, fine salt, starch, and 5 g sesame oil, mix until evenly coated.

Frying the Peanuts

Soak the peanuts in warm water until softened, peel them completely, drop into hot oil, fry until golden, remove, transfer to a bowl, sprinkle with a pinch of salt, and toss to combine.

Preparing the Sauce

In a small porcelain bowl, combine fine salt, MSG, aromatic vinegar, starch, and 5 g sesame oil to make the seasoning slurry (note: the ingredient list says 1 g vinegar, while the step mentions aromatic vinegar — minor discrepancy).

Oil-Bursting to Finish

Heat the wok and add the refined peanut oil; when the oil reaches about 30% hot, scatter in the rabbit cubes, separate them, slip-cook through, then remove and drain. Leave 50 g of oil in the wok, add scallion slices, garlic slices, and minced ginger, and stir-fry until fragrant. Return the rabbit cubes and peanuts to the wok, pour in the prepared slurry, toss in the toasted sesame powder, and serve immediately.