Roasted Rabbit
Golden crispy skin, tender and juicy meat infused with aromatic spices—an indispensable centerpiece for celebrations.
Ingredients
12 items- Whole rabbit 1 (about 1500g)
- Ginger 1 piece (30g)
- Garlic 6 cloves
- Spring onions 2
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine 2 tablespoons
- Honey 2 tablespoons
- Five-spice powder 1 teaspoon
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
- Cooking oil 2 tablespoons
Nutrition
Steps （8 steps）
Pat the rabbit dry with paper towels. Use a fork to prick holes evenly all over the body, about 0.5 cm deep, to help the marinade penetrate.
In a large bowl, combine light soy sauce, dark soy sauce, cooking wine, half of the honey, ginger slices, crushed garlic, five-spice powder, salt, and black pepper. Stir until the sugar and salt dissolve.
Place the rabbit in the bowl, wear gloves and massage the marinade into the meat for 3-5 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 200°C. Remove the rabbit from the fridge, place it on a roasting rack, and brush a thin layer of cooking oil over the skin.
Put the rack in the middle of the oven with a baking tray underneath to catch drips. Roast at 200°C for 30 minutes, until the skin begins to brown.
Take the rabbit out, brush with the remaining honey and any leftover marinade. Turn it over (belly side up). Continue roasting at 200°C for 20 minutes.
Increase the oven temperature to 220°C and roast for another 10-15 minutes, until the skin is golden and crisp, and a skewer inserted into the thickest part of the thigh slides in easily.
Remove from the oven and let rest for 10 minutes to lock in the juices. Chop into pieces, arrange on a plate, sprinkle with spring onions, and serve immediately.
Tips
For best results, marinate at least 4 hours; overnight is ideal. Roasting time may vary depending on rabbit size; use a meat thermometer to ensure internal temperature reaches 74°C. Be careful when turning the hot rack. Glazing with honey adds shine and crispiness.
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