chinese

Sichuan Cold Rabbit (冷吃兔)

Name: Sichuan Cold Rabbit (冷吃兔)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 kg Rabbit meat; 15 g Salt; 50 g Minced ginger; 50 g Minced green onion; 30 ml Cooking wine; 500 ml Rapeseed oil; 5 g Tangerine peel (soaked); 50 g Dried chili; 10 g Red Sichuan peppercorns; 10 g Green Sichuan peppercorns; 15 g Mixed Chinese spices (e.g., Five Spice Powder); 10 g Sugar; 10 g White sugar powder; 10 g Chili powder; 15 ml Sichuan peppercorn oil; 15 ml Vinegar; 5 g Sesame seeds; 5 g Ground Sichuan peppercorns

This recipe details the traditional Sichuan method for making 'Cold Rabbit,' a spicy and flavorful dish. It involves carefully butchering fresh rabbit, marinating it, deep-frying to achieve a crispy texture, and then stir-frying with a rich blend of dried chilies, Sichuan peppercorns, and aromatic spices. The process emphasizes proper preparation and cooking techniques to ensure a tender, fragrant, and authentic taste.

1h 30m 4 servings美食作家王刚 Source

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Nutrition· per serving · estimated

715

Calories

53g

Protein

Carbs

50g

Fat

Scale recipe

4 servings

Original recipe

Ingredients18 items

Produce

🫚Minced ginger50 g

🧅Minced green onion50 g

Meat

🐇Rabbit meat1 kg

Pantry

🧂Salt15 g

🍶Cooking wine30 ml

🌻Rapeseed oil500 ml

🍚Sugar10 g

🍚White sugar powder10 g

🌶️Sichuan peppercorn oil15 ml

🍶Vinegar15 ml

🌰Sesame seeds5 g

Spices

🍊Tangerine peel (soaked)5 g

🌶️Dried chili50 g

🌶️Red Sichuan peppercorns10 g

🌶️Green Sichuan peppercorns10 g

🧂Mixed Chinese spices (e.g., Five Spice Powder)15 g

🌶️Chili powder10 g

🌶️Ground Sichuan peppercorns5 g

Instructions

1
Debone the rabbit, removing the head, feet, and internal organs. Cut the rabbit meat into uniform small cubes (about 1.5-2 cm). Remove any excess fat, lymph nodes, and connective tissues from the meat. Wash the rabbit meat thoroughly under running water until clean.
2
In a large bowl, combine the rabbit cubes with salt, minced ginger, minced green onion, and cooking wine. Mix well by hand, ensuring the meat is evenly coated. Marinate for 10-20 minutes.
3
Heat rapeseed oil in a large wok or pot to 180-200°C (350-390°F).
4
Carefully add the marinated rabbit cubes to the hot oil. Deep-fry for about 10 minutes, stirring constantly to prevent sticking, until the rabbit meat is golden brown, firm, and the moisture has evaporated, making it dry and fragrant. Remove the rabbit from the oil and drain.
5
Reduce the oil temperature to about 150°C (300°F). Add the soaked tangerine peel to the oil and fry for 3-4 minutes until fragrant and crispy. Then add the red and green Sichuan peppercorns and fry until fragrant.
6
Add the dried chili to the wok and stir-fry until fragrant and slightly crispy. Then add the fried rabbit cubes back into the wok.
7
Stir-fry for about 10 minutes. Add the reserved tangerine peel water (from soaking), mixed Chinese spices, sugar, white sugar powder, and chili powder. Stir well to combine. Finally, add Sichuan peppercorn oil, vinegar, sesame seeds, and ground Sichuan peppercorns. Stir-fry for a few more minutes until all ingredients are well mixed and fragrant.
8
Transfer the cold rabbit to a large tray to cool down. Once cooled, it's ready to be served or packaged.