Sichuanese Rabbit Salad
Preparing the rabbit
5 cm piece ginger
2 green onions, whole
450 gr rabbit (or chicken)
Crush the unpeeled ginger and whole green onions and add them with the rabbit to a pot of boiling water. Simmer until cooked, remove, and cool. Chop into bite-sized cubes.
Preparing the peanuts
2/3 cup (160 ml) uncooked peanuts
Roast without oil in a pan until golden. Or place in a 180 C oven for about 12 minutes.
Set aside to cool down.
Preparing the sauce
1 T fermented black beans
2 T oil
2 1/2 T chilibeanpaste
2 t light soy sauce
1/4 t sugar
1 t sesame oil
3 T chili oil
Measure the soy sauce, sugar, and sesame oil into a heatproof bowl.
Mash or chop the black beans. Mix with the chilibeanpaste.
Heat the 2 T of oil until hot in a wok (or small frying pan) on medium heat. Add the hot bean paste and black beans, and stirfry for 30 seconds, until very red and fragrant. Pour in with the other ingredients.
Composing the salad
4 green onions
Chop the white and green parts of the onions into bite-sized pieces.
Combine the rabbit, green onions, peanuts, and sauce, and mix well.
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I liked it very much. Even though Fuchsia advised to combine everything together only just before serving, I even liked it better the next day. I didn't add the additional chili oil, but next time I will. And next time I will add sichuanpepper too.
PS. I cooked the rabbit sous vide at 70C for about 9 hours which made the meat exceptionally soft and succulent.