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「Sichuan Cold Rabbit (Leng Chi Tu)」

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Here are the full ingredients and steps. Open Cookpal at any point for voice guidance in the kitchen.

Ingredients and amounts

  • Rabbit meat (amount based on servings)
  • Salt: 2g per 500g rabbit
  • MSG: 1g per 500g rabbit
  • Oyster sauce: 5g per 500g rabbit
  • Cooking wine: 10g per 500g rabbit
  • Garlic: 1/2 head per 500g rabbit, minced
  • Ginger: same amount as garlic, minced
  • Scallions/spring onions/onion: 15g per 500g rabbit
  • Dried chilies: volume equal to rabbit meat, cut into segments
  • Green Sichuan peppercorns: 1 small bowl per 1.5kg rabbit
  • Star anise: 1 piece per 500g rabbit
  • Cassia cinnamon: thumb-sized piece per 500g rabbit
  • Bay leaves: 5 leaves per 500g rabbit
  • Sand ginger (kaempferia galanga): soybean-sized piece per 500g rabbit
  • White cardamom: 2 pieces per 500g rabbit
  • Fennel seeds: 15g per 500g rabbit
  • White sesame seeds: 25g per 500g rabbit
  • Oil: 0.9-1 liter per 500g rabbit

Step-by-step method

  1. Step 1

    Peel and mince the garlic and ginger. Wash and set aside the star anise, cinnamon, bay leaves, sand ginger, white cardamom, and fennel seeds.

  2. Step 2

    Cut dried chilies into 2cm segments. Wash and set aside.

  3. Step 3

    Wash scallions/spring onions/onion. Cut onion into small pieces.

  4. Step 4

    Chop rabbit meat into 2cm cubes. Marinate with salt, cooking wine, and MSG for 15 minutes.

  5. Step 5

    Heat oil in a wok to 140°C (4/10 heat). Add scallions/spring onions/onion and stir-fry over medium-low heat until fragrant and slightly browned. Remove and discard.

  6. Step 6

    Increase heat to high to raise oil temperature to 240°C (8/10 heat). Add rabbit meat. Reduce to medium-low heat and fry until the meat is lightly golden. Remove rabbit meat.

  7. Step 7

    Raise oil temperature again. Add dried chilies, green Sichuan peppercorns, star anise, cinnamon, bay leaves, sand ginger, white cardamom, and fennel seeds. Reduce to low heat and fry until the chilies are crispy.

  8. Step 8

    Return the rabbit meat to the wok. Add oyster sauce and stir-fry for a few minutes.

  9. Step 9

    Turn off the heat. Add minced garlic, ginger, and white sesame seeds. Stir to combine.

  10. Step 10

    Let rest overnight for best flavor.