Sichuan Spicy Boiled Rabbit
Tender rabbit slices in a fiery, numbing broth topped with dried chilies and scallions, finished with sizzling oil.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
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Ingredients
- 1 lb rabbit meat, thinly sliced
- 1 cup dried red chilies
- 2 tbsp Sichuan peppercorns
- 3 stalks green onions, sliced
- 1 inch ginger, sliced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup vegetable oil
- 2 tbsp cornstarch
- 1 tsp salt
Instructions
- 1
Toss rabbit slices with cornstarch and salt; let sit for 10 minutes.
- 2
Heat oil in a wok; fry chilies and peppercorns until fragrant, then remove half.
- 3
Add ginger and garlic to the oil; stir-fry for 30 seconds.
- 4
Pour in broth and bring to a boil; add rabbit slices and cook until just white.
- 5
Transfer everything to a serving bowl; top with reserved chilies and green onions.
- 6
Heat remaining oil until smoking and pour over the toppings to sizzle.
Tools you’ll need
- wok
- large pot
- serving bowl
- slotted spoon
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