Page 104 - UMass2018_CookBook

Ingredients
Serves 5
1.5lb rabbit 2 tablespoons cooking wine
1 tablespoon salt, plus more, to taste
1 1⁄2 tablespoons cornstarch 1 tablespoon soy sauce
1 1⁄2 teaspoon ground white pepper
3 tablespoons vegetable oil 4 green chile peppers, diced 1 1⁄2 shallot, thinly sliced 1 tablespoon ginger, peeled
and thinly sliced
2 teaspoons Chinese prickly ash
1 oz bean paste
1 teaspoon ground fennel seeds
2 teaspoons pickled pepper 2 teaspoons pickled ginger 6 oz garlic stem, sliced Granulated chicken bouillon 1 tablespoon sesame seeds
Green Chili Pepper Rabbit with Sesame
Lin Family, Amherst, MA
“This is my favorite dish, especially when made by my mother. My hometown is wet and humid, and these seasonings are antirheumatic and body warming.”
— Luotao Lin
Preparation
1. Wash the rabbit and cut into small cubes.
2. In a large bowl, combine the rabbit with the wine, salt, cornstarch, soy sauce and white pepper. Set aside for 30 minutes.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the rabbit and stir-fry for 2 minutes, then lower the heat to medium and continue cooking for 5 minutes more. Transfer the rabbit to a bowl and wipe out the pan.
4. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chile pep- per, shallot, ginger, prickly ash, bean paste, fennel, pickled pepper and pickled ginger and cook until fragrant, about 1 minute.
5. Return the rabbit to the skillet and cook, stirring occasionally, until tender and cooked through. Stir in the garlic stem and season with the bouillon and additional salt, to taste.
6. Transfer to a serving plate and sprinkle the sesame seeds on top.
94 | TASTE OF HOME