Stewed Rabbit

Name: Stewed Rabbit
Prep time: 8 h 10 min
Cook time: 1 h 55 min
Total time: 10 h 5 min
Ingredients: 1500 g Fresh rabbit meat (washed, cut into 3 cm cubes, soaked in clear water for 4 hours); 25 g Soaked dried winter mushrooms; 50 g Winter bamboo shoots (trimmed); 350 g Trimmed pork belly (cut into small dice); 75 g Baby bok choy hearts; 12 g Fine salt; 7.5 g MSG; 25 g Shaoxing wine; 5 g Sichuan peppercorns (for marinating); 1 g Ground white pepper; 3 g Sesame oil (drizzle in just before serving); 15 g each Scallion and ginger (for marinating and stewing; remove before serving); to taste Chicken broth (as the stewing liquid)

A traditional Jiangsu specialty of tender, fragrant rabbit simmered with winter mushrooms, winter bamboo shoots, and pork belly, yielding a distinctive flavor.

10h 5m

Easy

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Ingredients

Fresh rabbit meat (washed, cut into 3 cm cubes, soaked in clear water for 4 hours) 1500 g

Soaked dried winter mushrooms 25 g

Winter bamboo shoots (trimmed) 50 g

Trimmed pork belly (cut into small dice) 350 g

Baby bok choy hearts 75 g

Fine salt 12 g

MSG 7.5 g

Shaoxing wine 25 g

Sichuan peppercorns (for marinating) 5 g

Ground white pepper 1 g

Sesame oil (drizzle in just before serving) 3 g

Scallion and ginger (for marinating and stewing; remove before serving) 15 g each

Chicken broth (as the stewing liquid) to taste

Instructions

Marinate the rabbit

Wash the rabbit meat and cut it into 3 cm cubes. Soak in clear water for 4 hours, then drain and place in a bowl. Marinate with fine salt, Shaoxing wine, scallion, ginger, and Sichuan peppercorns for 4 hours, then rinse clean with fresh water.

Prepare the supporting ingredients

Cut the pork belly into small dice and set aside.

Blanch

Place the rabbit meat in a pot of water and blanch briefly. Remove and rinse clean.

Stew

Combine the rabbit meat, diced pork, chicken broth, scallion, ginger, and Shaoxing wine in a clay pot. Bring to a boil over high heat, skim off the foam, cover, and transfer to low heat. Simmer until the rabbit meat is fall-apart tender, then pick out and discard the scallion and ginger.

Add the vegetables

Add the winter mushrooms, winter bamboo shoots, and bok choy hearts and bring back to a boil. Stir in the MSG and ground white pepper, drizzle with sesame oil, and it is ready to serve.