Print Recipe

Hot and Numbing Rabbit

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 main dish servings

Ingredients

For the marinade:

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce

For the sauce:

  • ½ teaspoon cornstarch
  • 3 tablespoons cold water
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon chili oil

For the main dish:

  • 12 ounces boneless rabbit meat from 1 26-ounce whole rabbit or 4 boneless chicken thighs, cubed
  • 1 ¼ cups peanut or canola oil
  • ¼ cup peanuts
  • 1 dried Tsin Tsin chili seeded and chopped
  • 1 teaspoon dried chili flakes
  • 3 scallions sliced thin
  • ¼ teaspoon fresh ginger grated
  • 2 teaspoons whole Szechuan peppercorns crushed
  • 1 teaspoon sesame oil

To serve:

  • Cooked white rice

Instructions

To prepare the marinade:

  • In a small bowl, blend together the cornstarch and cold water until no lumps remain.
  • Stir the Shaoxing wine and light and dark soy sauces into the cornstarch and water mixture.
  • Stir the cubed rabbit into the marinade to rest while you are preparing the remaining ingredients.

To prepare the sauce:

  • In a small bowl, blend together the cornstarch and cold water until no lumps remain.
  • Stir the soy sauce, rice vinegar, and chili oil into the cornstarch mixture, combining thoroughly.

To prepare the dish:

  • Heat the oil in a wok over high heat.
  • Carefully add the marinated meat to the hot oil and fry for 30 seconds. Remove the meat from the wok and allow the oil to reheat.
  • Return the meat to the hot oil and fry for 3 minutes or until golden.
  • Remove the meat from the wok and carefully drain all but 3 tablespoons of the oil. Return the wok to high heat.
  • Working quickly and stirring constantly, add the peanuts, scallions, ginger, chopped chili, chili flakes, and Szechuan peppercorns to the hot oil, cooking just until toasted, no more than 30 seconds.
  • Return the meat to the wok and stir into the pepper and scallion mixture.
  • Carefully add the sauce to the wok and stir to coat the meat.
  • Add the sesame oil to the meat and stir to combine.
  • Serve with cooked white rice.