Rabbit in Hot Bean Sauce

Name: Rabbit in Hot Bean Sauce
Yield: Serves 4
Cuisine: China
Ingredients: 30 ml/2 tbsp chilli bean paste (dou banjiang); 30 ml/2 tbsp light soy sauce; 30 ml/2 tbsp grated fresh root ginger; 30 ml/2 tbsp chilli bean paste (dou banjiang); 15 m/1 tbsp groundnut/peanut oil; 15 m/1 tbsp groundnut/peanut oil; 1 large onion, thinly sliced; 5 ml/1 tsp Sichuan peppercorns; fresh coriander/cilantro leaves and chillies, to garnish; fresh coriander/cilantro leaves and chillies, to garnish; fresh coriander/cilantro leaves and chillies, to garnish; 15 ml/1 tbsp hoisin sauce; 30 ml/2 tbsp sesame oil; 800 g/1¾ lb rabbit

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Although game doesn’t appear very often on traditional western Chinese menus, when it does, it is cooked with tremendous skill and passion.

Ingredients

800 g/1¾ lb rabbit
1 large onion, thinly sliced

Asia
China
Main course

Method

Cut the rabbit into bitesize pieces, removing as much bone as possible. Bring a large pan of water to the boil and add the onion, Sichuan peppercorns and rabbit pieces. Simmer for 10 minutes, then lift out the rabbit using a slotted spoon. Set aside.
Heat the oil in a wok and fry the ginger for 40 seconds until lightly browned. Add the chilli bean paste, soy sa