Osmanthus Rabbit Meat

Name: Osmanthus Rabbit Meat
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 150 g Wild rabbit meat (cut into large slices 2 cm wide, 3 mm thick, 5 cm long, soaked in baking soda for 30 minutes then rinsed); 5 g Vinegar; 500 g Cooked peanut oil (60 g actual consumption); 2 g Baking soda (used for soaking to remove gamey smell); 1 g Fine salt; 50 g Egg (beaten for batter coating); 10 g Cooking wine; 15 g Starch (for egg batter and sauce); 1 g MSG; 5 g Flour (for coating the rabbit slices); 5 g Scallion (cut into fine strips); 5 g Sugar; 5 g Osmanthus; 10 g Ginger (cut into fine strips); 5 g Soy sauce; 15 g Sesame oil (some for the sauce, some sprinkled on at the end); 10 ml Stock (for mixing the sauce)

A Korean dish prepared with wild rabbit meat coated in egg batter, deep-fried, then finished with a savory sauce. It boasts a vibrant golden hue, tender juicy rabbit meat, and a well-balanced savory, sweet, sour, and aromatic flavor.

1h 5m

Easy

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Ingredients

Wild rabbit meat (cut into large slices 2 cm wide, 3 mm thick, 5 cm long, soaked in baking soda for 30 minutes then rinsed) 150 g

Vinegar 5 g

Cooked peanut oil (60 g actual consumption) 500 g

Baking soda (used for soaking to remove gamey smell) 2 g

Fine salt 1 g

Egg (beaten for batter coating) 50 g

Cooking wine 10 g

Starch (for egg batter and sauce) 15 g

MSG 1 g

Flour (for coating the rabbit slices) 5 g

Scallion (cut into fine strips) 5 g

Sugar 5 g

Osmanthus 5 g

Ginger (cut into fine strips) 10 g

Soy sauce 5 g

Sesame oil (some for the sauce, some sprinkled on at the end) 15 g

Stock (for mixing the sauce) 10 ml

Instructions

Prepare the Rabbit Meat

Soak the wild rabbit meat in clean water, lift it out and drain, then cut it into large slices 2 cm wide, 3 mm thick, and 5 cm long. Place the slices in a porcelain bowl, add clean water and the baking soda, and soak for 30 minutes to remove the gamey smell. Rinse twice in cold water, then wrap the rabbit slices in clean cheesecloth and squeeze out the excess moisture. Add the cooking wine and soy sauce to marinate for flavor, then coat with flour. The raw osmanthus rabbit blanks are now ready.

Mix the Sauce

Cut the scallion and ginger into fine strips. Crack the egg into a bowl, add the starch, and beat until smooth. In a separate small bowl, combine 10 ml of stock with the fine salt, Shaoxing wine, sugar, osmanthus, MSG, and sesame oil, and mix well to make a sweet-savory sauce.

Fry the Rabbit Meat

Heat a wok over high heat, add the cooked peanut oil, and heat to about 50% hot. Dip the flour-coated rabbit slices one by one into the egg batter, then lower them into the oil and fry until golden yellow. Transfer to a strainer to drain off the excess oil.

Stir-Fry to Finish

Wipe the wok clean, add 25 g of the cooked peanut oil, and heat. Add the scallion and ginger strips and stir-fry until fragrant, then add the fried rabbit slices. Pour in the prepared sauce and toss to coat evenly. Splash the vinegar along the edge of the wok, stir quickly to combine, sprinkle over the remaining sesame oil, and serve immediately.