Guanghan Silk-Wrapped Rabbit
A traditional Sichuan delicacy, marinated rabbit is tightly wrapped with string, cooked tender, then shredded and tossed in a spicy chili oil dressing.
Ingredients
19 items- Whole rabbit 1 (about 1500g)
- Salt 2 tbsp
- Sichuan pepper powder 1 tbsp
- Five-spice powder 1 tsp
- Shaoxing wine 3 tbsp
- Ginger 1 piece
- Spring onion 2
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaf 2
- Chili oil 3 tbsp
- Light soy sauce 2 tbsp
- Zhenjiang vinegar 1 tbsp
- White sugar 1 tsp
- Garlic 3 cloves
- Sichuan pepper oil 1 tsp
- White sesame seeds 1 tbsp
- Chopped spring onion to taste
- Crushed peanuts 2 tbsp
Nutrition
Steps （8 steps）
Clean the rabbit, removing innards, head and feet. Drain and pat dry with paper towels.
Rub the rabbit inside and out with salt, Sichuan pepper powder, five-spice powder, and Shaoxing wine. Add ginger and spring onion, massage briefly, then refrigerate covered for 4 hours.
Remove the marinated rabbit. Tightly wrap the whole rabbit with kitchen twine, starting from the legs, forming a compact cylinder to ensure firm texture.
In a large pot, add enough water to cover the rabbit, along with ginger, spring onion, star anise, cinnamon, bay leaves and Shaoxing wine. Bring to a boil, then reduce to low heat and simmer for 30 minutes until tender.
Check doneness – a chopstick should pierce the thickest part easily. Remove the rabbit, drain and let cool slightly. Remove the twine.
Shred the rabbit meat along the grain into thin strips and place in a large bowl.
In a small bowl, combine chili oil, light soy sauce, Zhenjiang vinegar, sugar, garlic, Sichuan pepper oil and toasted sesame seeds. Stir well to make the dressing.
Pour the dressing over the shredded rabbit, toss thoroughly to coat. Garnish with chopped spring onion and crushed peanuts. Serve.
Tips
Wrap the rabbit tightly for a firmer texture; shred along the grain for best mouthfeel; adjust chili oil to your spice preference.
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