Sichuan Rabbit with Peanuts
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
644 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Rabbit with Peanuts
Description
Sichuan Rabbit with Peanuts is prepared by slowly simmering cottontail or domestic rabbit with ginger, onion, and soy sauce until the meat is tender and falls off the bone. The meat is then chopped and stir-fried in peanut oil with black bean paste and chile bean paste, which provide pungent, savory, and spicy notes. Roasted, salted peanuts add a crunchy texture and nutty flavor to the dish, while sliced scallions contribute freshness. Optional toasted sesame seeds and more peanuts can be ground together and sprinkled as a topping to enhance aroma and texture.
The bold seasonings of fermented bean pastes combined with the richness of peanut oil create a layered flavor profile characteristic of Sichuan cooking. The simmered rabbit offers a tender and juicy texture that contrasts with the crisp peanuts. This dish can be served as a main course alongside steamed rice, balancing the spicy and savory flavors.
Simmering the rabbit until the meat is very tender ensures it breaks away from the bones easily, enhancing the eating experience. Toasting and grinding the peanuts and sesame seeds for the topping helps release their oils and aroma, elevating the dish's finishing touch.
Ingredients
- 2 cottontail rabbit or 1 domestic rabbit, or squirrels
- ginger unpeeled and chopped, 2-3 inch piece
- 1 onion chopped, small
- 4 tablespoons soy sauce divided
- 2/3 cup roasted, salted peanuts
- 4 scallion sliced thin
- 2 tablespoons black bean paste
- 3 tablespoons peanut oil or lard
- 2 tablespoons chile bean paste
- 1 tablespoon sugar
- 2 teaspoons sesame oil
OPTIONAL TOPPING
- 2 tablespoons peanuts minced
- 1 tablespoon sesame seeds
Instructions
- Simmer the rabbits. You can cut up your rabbits, or you can just chop them in half with a cleaver -- you're going to pull off the meat anyway. Cover them in water in a large pot and add the ginger, onion and 3 tablespoons of soy sauce. Bring to a boil, then drop the heat to low so you barely have any bubbles. Simmer like this until the meat wants to fall off the bone, maybe 45 minutes to an hour, or up to 2 hours for an old squirrel.
- While the rabbit is cooking, make the topping by toasting the sesame seeds, sichuan peppercorns and minced peanuts in a dry pan over medium-high heat until they are fragrant, about 1-2 minutes. Move to a mortar and pestle and grind roughly. Set aside.
- When the rabbit is done, move it to a platter and allow to cool somewhat. Strip the meat off the bones and chop into cubes. Set aside in a large bowl.
- In a wok or a saute pan, heat the peanut oil over high heat. Add the black bean paste and the chile bean paste and stir-fry for 30 seconds to a minute. Turn off the heat and mix in the sugar, sesame oil and remaining soy sauce.
- Pour the sauce into the bowl with the rabbit and toss with the peanuts and the scallions. Serve at once over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 21g | 7% |
| Protein | 65g | 130% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 203mg | 68% |
| Sodium | 1171mg | 49% |
| Potassium | 1288mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 84mg | 8% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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