Bishan Rabbit (Bishan Tu)
A classic Chongqing street food specialty, featuring tender rabbit stir-fried with dried chilies and Sichuan peppercorns. Fiery, aromatic, and irresistibly flavorful, it's perfect as a beer snack or with rice.
Ingredients
15 items- Rabbit meat 500 g
- Dried red chilies 20 g
- Green Sichuan peppercorns 2 tbsp (10 g)
- Garlic 5 cloves
- Ginger 10 g
- Pickled chilies (pao jiao) 3
- Scallions 2
- Shaoxing wine 1 tbsp
- Cornstarch 1 tbsp
- Salt 1/2 tsp
- Light soy sauce 1 tbsp
- Oyster sauce 1/2 tbsp
- Zhenjiang vinegar 1/2 tbsp
- Sugar 1/2 tsp
- Cooking oil 5 tbsp
Nutrition
Steps （8 steps）
Cut 500g rabbit meat into 1.5 cm cubes. Combine with 1 tbsp Shaoxing wine, 1/2 tsp salt, and 1 tbsp cornstarch. Mix well and marinate for 15 minutes until the meat becomes sticky.
Prepare aromatics: cut 20g dried chilies into sections, slice 5 garlic cloves and 10g ginger, slice 3 pickled chilies into rings, measure 2 tbsp Sichuan green peppercorns, cut 2 scallions into segments.
Heat a wok over medium-high heat with 3 tbsp oil. When oil is about 60% hot (just starting to shimmer), add the marinated rabbit and quickly stir-fry for about 1 minute until the meat changes color and is cooked through. Immediately remove and set aside.
Leave 2 tbsp oil in the wok. Over low heat, add ginger slices, garlic slices, and pickled chili rings; sauté for 30 seconds until fragrant. Then add dried chili sections and Sichuan green peppercorns, continue stir-frying for 20 seconds until the chilies darken slightly and become crisp-fragrant.
Increase heat to high. Return the rabbit meat to the wok. Drizzle 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, and 1/2 tsp sugar along the edge. Stir-fry vigorously for 1 minute to evenly coat the meat.
Add half a bowl (about 100ml) of water. Reduce heat to medium and braise for 3 minutes, allowing the rabbit to absorb the flavors. Then turn up the heat to high and reduce the sauce until it thickens and clings to the meat.
Drizzle 1/2 tbsp Zhenjiang vinegar, sprinkle the scallion segments, and toss over high heat a few times, then turn off the heat.
Transfer to a serving plate and enjoy while hot – tender, succulent rabbit with a bold spicy and numbing kick.
Tips
Marinating rabbit with cornstarch helps lock in moisture for tender texture. Sauté dried chilies and Sichuan peppercorns on low heat to release maximal aroma without burning. Adding vinegar at the end cuts the richness and refreshes the palate.
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