eglamkowski's Journal: slashdot cookbook

Today I'm doing something with my cookbook that I have not done even once so far: post a recipe I have not actually cooked myself. I'm doing it just to be exotic. Mind you, once upon a time this may not have been so exotic for americans, but I don't know anybody today who eats... rabbit meat.

So, today's untested recipe is Sichuan rabbit cake. If anybody does try, let me know how it works out for you!

1 rabbit (~1.5 pounds)
2 egg whites, well beaten
1/2 cup water
1.5 tablespoons corn starch
3/4 teaspoon salt
corn starch
oil for deep frying

Sauce
2 pickled red chilies
3 cloves of garlic
3 spring onions
3 slices of ginger
1/2 cup of rabbit stock (or chicken stock, in the unlikely event you just don't happen to have any rabbit stock... ;-)
1 tablespoon sugar
1.5 tablespoons brown vinegar
1 tablespoon light soy sauce
1.5 teaspoons corn starch
pinch of salt and Sichuan pepper (Fagara or Sansho)

-Remove the rabbit meat from the bones and mince very finely.

-Add the egg whites, water, corn starch and salt and mix thoroughly until it forms a smooth paste, picking out all the fine sinews.

-Sread the mixture into a lightly oiled, heatproof dish and place on a rack in a wok or in a steamer, cover and steam for about 15 minutes, until the cake is firm.

-Remove and leave to cool. Once cool, cut into thick slices, about 2 inches long, and coat thickly with corn starch.

-For the sauce, finely mince the chillies, garlic, spring onions, and ginger. Mix the remaining sauce ingredients together and set aside.

-Heat the oil in a wok to smoking point and deep-fry the slices of rabbit cake, several at a time, until golden brown. Drain well.

-In a clean wok, saute the chillies, garlic, spring onions and ginger in a little bit of oil, until fragrant. Add the rabbit cake, mix in evenly, then pour in the other pre-mixed sauce ingredients and bring to a boil, stirring carefully, and serve.