Sichuan Mouthwatering Rabbit

Ingredients

• 1 rabbit, about 2 1/2 lb, cut into 6 pieces
• 4 slices fresh ginger
• 3 green onions, cut into 3 inch lengths
• 2 tbsp Shaoxing wine
• 1 tsp salt
• 1/4 cup chili oil with sediment
• 2 tbsp soy sauce
• 1 tbsp Chinkiang black vinegar
• 2 tsp sugar
• 4 cloves garlic, minced
• 1 tsp ground roasted Sichuan peppercorns
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped roasted peanuts
• 1/4 cup chopped cilantro

Method

1. Cover the rabbit with cold water in a pot, add the ginger, green onions, Shaoxing wine and salt, and bring to a bare simmer.
2. Poach gently for 25 to 30 minutes, until the thickest leg meat reaches 160°F.
3. Move the pieces to a bowl of ice water for 5 minutes so the meat stays moist, then drain and pat dry.
4. Pull the meat from the bones in bite-size pieces and arrange on a platter.
5. Stir the chili oil, soy sauce, vinegar, sugar, garlic and Sichuan pepper with 2 tablespoons of the poaching liquid.
6. Spoon the dressing over the rabbit and finish with sesame seeds, peanuts and cilantro.

Notes