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Serves 4.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients.
•2 rabbits
•A 2-3 inch piece of ginger, unpeeled and chopped
•1 small onion, chopped
•4 tablespoons soy sauce, divided
•2/3 cup roasted, salted peanuts
•4 scallions, 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 minced peanuts
•1 tablespoon sesame seeds
•1 tablespoon Sichuan peppercorns
1.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.
2.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.
3.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.
4.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.
5.Pour the sauce into the bowl with the rabbit and toss with the peanuts and the scallions. Serve at once over rice.
