Leng Chi Tu (Spicy Cold Rabbit)
A classic Sichuan dish, this cold rabbit meat is dry-fried with spices, numbing and spicy, perfect as a snack or appetizer with drinks.
Ingredients
13 items- Rabbit meat 500g
- Dried chili peppers 50g
- Sichuan peppercorns 10g
- Ginger 1 piece
- Garlic 5 cloves
- Star anise 2
- Cinnamon stick 1 small piece
- Sugar 1 tbsp
- Five-spice powder 1 tsp
- Light soy sauce 2 tbsp
- Cooking wine 2 tbsp
- Salt to taste
- White sesame seeds 1 tbsp
Nutrition
Steps （6 steps）
Cut rabbit meat into 1.5 cm cubes. Add ginger slices, scallion pieces (optional), cooking wine, salt, and light soy sauce. Mix well and marinate for 30 minutes to remove gamey taste.
Cut dried chilies into sections and deseed. Prepare Sichuan peppercorns. Slice ginger and crush garlic.
Pour enough oil into a wok, heat over medium heat until 160°C (bubbles form around chopsticks). Add rabbit cubes and fry until golden and dry (about 5 minutes). Remove and drain.
Leave a little oil in the wok, turn to low heat. Stir-fry ginger, garlic, star anise, and cinnamon until fragrant. Add dried chilies and Sichuan peppercorns, continue frying on low until chilies slightly darken (about 2 minutes). Avoid burning.
Turn to high heat, add fried rabbit meat. Add sugar, five-spice powder, light soy sauce, and a splash of water (optional). Quickly stir-fry until well coated. Sprinkle in white sesame seeds and stir a few more times. Turn off heat.
Spread the rabbit meat on a plate to cool naturally. It tastes better when completely cold. Store in an airtight container in the fridge; serve at room temperature.
Tips
The key is to deep-fry until dry for a chewy texture, and to stir-fry spices on low heat to prevent bitterness. Cooling allows flavors to meld.
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