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Recipe for Cold-Eaten Rabbit

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Rabbit meat
  • Salt
  • MSG (Monosodium glutamate)
  • Oyster sauce
  • Cooking wine (Liaojiu)
  • Garlic
  • Ginger
  • Scallions / Leeks / Onions
  • Dried chili peppers
  • Green Sichuan peppercorns
  • Star anise
  • Cinnamon bark
  • Bay leaves
  • Sand ginger (Kaempferia galanga)
  • White cardamom
  • Fennel seeds
  • White sesame seeds

Calculations

  • Salt amount = Rabbit meat weight (jin) * 2 grams
  • MSG amount = Rabbit meat weight (jin) * 1 gram
  • Oyster sauce amount = Rabbit meat weight (jin) * 5 grams
  • Cooking wine amount = Rabbit meat weight (jin) * 10 grams
  • Oil amount = Rabbit meat weight (jin) * 0.9 to 1 liter
  • Garlic amount = Rabbit meat weight (jin) * 0.5 heads of garlic
  • Ginger amount = Garlic amount
  • Total scallions/leeks/onions amount = Rabbit meat weight (jin) * 15 grams
  • Dried chili pepper amount = Total volume of chili segments equals total volume of rabbit meat
  • Green Sichuan peppercorn amount = For every 3 jin of rabbit meat, use one full small rice bowl of peppercorns
  • Star anise amount = Rabbit meat weight (jin) * 1 pod
  • Cinnamon bark amount = Rabbit meat weight (jin) * 1 piece the length of a thumb
  • Bay leaves amount = Rabbit meat weight (jin) * 5 leaves
  • Sand ginger amount = Rabbit meat weight (jin) * 1 piece the size of a soybean
  • White cardamom amount = Rabbit meat weight (jin) * 2 pods
  • Fennel seeds amount = Rabbit meat weight (jin) * 15 grams
  • White sesame seeds amount = Rabbit meat weight (jin) * 25 grams

Use the above conditions to calculate the ratio of raw materials to be used.

Instructions

  1. Peel and mince the garlic and ginger; set aside. Wash the star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds; set aside.
  2. Cut the dried chili peppers into 2 cm segments; wash and set aside.
  3. Wash the scallions/leeks/onions; cut the onions into small pieces.
  4. Chop the rabbit meat into 2 cm pieces. Add salt, cooking wine, and MSG to season, then marinate for 15 minutes.
  5. Pour oil into the pot. When the oil temperature reaches 40% heat, add the scallions/leeks/onions. Stir-fry over medium-low heat until fragrant. Once the scallions/leeks/onions are slightly charred, remove them from the pot.
  6. Increase the heat to raise the oil temperature. When the oil reaches 80% heat, add the rabbit meat. Reduce to medium-low heat during frying. Remove the rabbit meat once it turns slightly golden brown.
  7. Increase the oil temperature again. Add the dried chili peppers, green Sichuan peppercorns, star anise, cinnamon bark, bay leaves, sand ginger, white cardamom, and fennel seeds. Reduce to low heat and fry the chili segments until crispy.
  8. Add the rabbit meat back into the pot. Add oyster sauce and stir-fry for a few minutes.
  9. Turn off the heat. Add the garlic, ginger, and white sesame seeds. Stir-fry evenly.
  10. Let it sit overnight for better flavor absorption.

Additional Notes

Note during Step 6: The oil level should submerge the rabbit meat. If it does not, add more oil immediately.

Note during Step 7: Chili peppers burn very easily and turn black quickly. Therefore, use low heat. Generally, you can add the rabbit meat once most of the moisture has evaporated.

If you encounter any issues or identify areas for improvement in the workflow described in this guide, please open an Issue or submit a Pull Request.