Chongqing Spicy Rabbit Cubes

Chongqing Spicy Rabbit Cubes

　　Spicy Rabbit Cubes

　　First, the ingredients: one rabbit (we made it in two batches, so about half a rabbit per batch), 5–6 scallions, and ginger.

　　Seasonings: Pixian bean paste, light soy sauce, vinegar, sesame oil, Sichuan peppercorn oil, chili oil, peanut butter, fermented black beans, sugar, and sesame seeds (I didn’t have any, so I used chopped roasted peanuts instead).

　　Now, here are the steps. First, place the whole rabbit in water and bring it to a boil. Discard this water, then refill the pot with fresh water, add cracked ginger and one or two scallions, and continue boiling the rabbit for about 30 minutes. Remove the rabbit, let it cool, and then cut it into cubes.

　　While the rabbit is boiling, you can prepare the seasonings.

　　Chop the remaining scallions into small pieces and set them aside.

　　Finely chop the Pixian bean paste, heat it in some oil for a while until fragrant, then transfer it to a large bowl (you can include the oil as well); then add the chopped fermented black beans; next, stir in the light soy sauce, vinegar, sesame oil, Sichuan peppercorn oil, chili oil, peanut butter, and sugar; mix everything together evenly.

　　Add the rabbit cubes to the seasoned mixture and stir to coat evenly; then add the chopped scallions and continue mixing.

　　Finally, transfer the seasoned rabbit cubes to a serving dish and sprinkle with sesame seeds.

　　One more tip: for the best flavor, don’t be shy with the seasonings—but make sure you can handle the spice and numbing heat. Hehe.