📝 About This Recipe
Originating from the Shuangliu District of Chengdu, this iconic dish is a masterclass in the 'Ma La' (numbing and spicy) flavor profile that defines Sichuan cuisine. Tender morsels of farm-raised rabbit are flash-fried and then slow-braised in a rich, aromatic oil infused with Erjingtiao chilies and premium Sichuan peppercorns. It is a rustic, bold, and deeply addictive delicacy that captures the soul of Chuan cuisine in every bite.
🥗 Ingredients
The Rabbit and Marinade
- 2 pounds Whole Rabbit (cleaned and chopped into 1-inch bone-in cubes)
- 2 tablespoons Shaoxing Rice Wine
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch
Aromatics and Spices
- 1 cup Dried Erjingtiao Chilies (cut into sections, seeds removed)
- 2 tablespoons Sichuan Peppercorns (Da Hong Pao variety preferred)
- 2 inch piece Ginger (sliced into coins)
- 8 cloves Garlic (peeled and lightly smashed)
- 2 tablespoons Pixian Broad Bean Paste (Doubanjiang) (finely minced)
- 2 pieces Star Anise
- 1 small stick Cassia Cinnamon
The Finishing Touches
- 1.5 cups Vegetable Oil (for deep frying and braising)
- 1 teaspoon Sugar
- 1 tablespoon Toasted White Sesame Seeds (for garnish)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 teaspoon Chicken Bouillon Powder (optional for extra umami)
👨🍳 Instructions
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1
Place the chopped rabbit pieces in a large bowl. Add the Shaoxing wine, light soy sauce, salt, and cornstarch. Mix thoroughly by hand and let marinate for at least 20 minutes to tenderize the meat.
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2
Rinse the dried chilies quickly under cold water and pat dry; this prevents them from burning too quickly in the hot oil. Set aside with the Sichuan peppercorns.
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3
Heat the vegetable oil in a wok or deep heavy-bottomed pan over high heat until it reaches approximately 375°F (190°C).
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4
Carefully add the marinated rabbit pieces to the oil. Flash-fry for 3-5 minutes until the edges are golden brown and the meat is firm. Use a slotted spoon to remove the rabbit and set aside.
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5
Pour out most of the oil, leaving about 1/2 cup in the wok. Reduce the heat to medium-low.
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6
Add the ginger slices, smashed garlic, star anise, and cinnamon stick. Fry for 1 minute until fragrant.
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7
Add the minced Pixian Doubanjiang. Stir-fry constantly for 2-3 minutes until the oil turns a bright, translucent red and the raw smell of the beans disappears.
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8
Add the dried chilies and Sichuan peppercorns to the wok. Continue to fry on low heat for another 2 minutes, being careful not to blacken the chilies.
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9
Return the fried rabbit pieces to the wok. Toss well to coat every piece of meat in the spicy aromatic oil.
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10
Add the sugar and chicken bouillon powder (if using). Stir-fry for another 5-8 minutes on medium heat, allowing the rabbit to absorb the flavors of the spices. The meat should become slightly chewy and deeply infused with the oil.
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11
Taste a small piece of meat; if it needs more salt, add a pinch of light soy sauce. Turn off the heat.
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12
Transfer the rabbit and all the aromatic oil to a serving platter. Garnish generously with toasted sesame seeds and fresh cilantro.
💡 Chef's Tips
Always use bone-in rabbit for this dish as the marrow adds essential depth to the sauce. If you cannot find Erjingtiao chilies, use a mix of dried Arbol and Guajillo chilies for heat and color. Do not rush the frying of the Doubanjiang; the 'red oil' stage is critical for the authentic Sichuan appearance. For a more tender result, you can add 1/2 cup of water after step 10 and simmer until the water evaporates, leaving only the oil. Be careful when eating; bone-in rabbit involves navigating small bones, which is part of the traditional experience.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice to soak up the fragrant spicy oil. Pair with a cold, crisp lager or a refreshing plum wine to balance the intense heat. Accompany with a smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast. A simple stir-fried leafy green like Bok Choy or Gai Lan rounds out the meal perfectly. For a traditional Chengdu experience, serve as a 'drinking snack' (Jiu Cai) alongside other small plates.