Serious Efforts: Recipe for Chinese-Style Braised Rabbit
I'm thinking something like this: brown and slow cook the rabbit until the meat is falling off the bone, cool, shred meat, reduce braising liquid, reheat, and serve over noodles. I'd like to have some Chinese eggplant in there, as well as to use a can of fermented/salted black beans I have. A rich, salty, spicy, slightly sweet taste is what I'm going for. I've looked around, and I've found rabbit braises over noodles, and black bean braises with other meats, what do you all think about combining the ingredients of the latter (for instance) with the technique of the former? Or will the second recipe work for what I want if I just cook the rabbit for longer? Can I add the eggplant as well or should I stir-fry it separately and add at the last minute? Advice most appreciated!
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4 Comments:
I love the taste of rabbit, but I have yet to avoid throwing up while cleaning one. I gather you can buy them in the market in England. They have very little in the way of fat, but the younger ones will cook much like chicken. What we need here is a recipe for a good brine.
Grumpy Old Man at 10:13AM on 06/08/09
Its a great concept. My only concern would be slow cooking with black bean? You probably need to scale back the amount you use since you're cooking it for so long? I feel like black bean can get overwhelming. Fermented black beans are rather salty....
That's my guess.
Let us know how it comes out!
engmcmuffin at 12:10PM on 06/12/09
My grandma, who came from northern china (all the recipes differ region to region, cause my grandpa from hong kong made it differently), made this braised rabbit dish. I don't know the whole recipe, but I do know it involves
reconstituted dried shitake mushrooms
dried tofu skin sticks
garlic
ginger
soy sauce
rabbit
maybe a few root veggies?
I do know to marinate any meat with some sesame oil, soy sauce, and a little cornstarch (something to do with the meat, and helps brown the meat)
I don't know what the other ingredients and seasonings were, but those were the things that I would eat up, the tofu skin, the mushrooms, and the gravy that came with it (I still can't eat rabbit).
I also remember my family would make a sauce from pickled tofu (usually comes in a jar soaking in chili vinegar (just mash it up, and if you need it a little thinner, add a little soy, or just some hot water)
Hope that helped! Good Luck! =]
disneydreamscometrue at 4:09AM on 06/13/09
oh and as a side note, those fermented black beans are ridiculously yummms with pork ribs.
my grandparents would cut the ribs into little pieces (or i think they bought it that way), and marinade it with
fermented black beans
garlic
soy sauce
white pepper
a little sesame oil
a little cornstarch
mash alll of those things together with a mortar and pestle until some black beans are mashed and some garlic is smashed. you want some whole bits, and you want some of it really well integrated into the sauce
then you can either pan fry it, or my family steamed it in the steamer rack of our rice cooker. you can adjust the amount of sauce that comes out with the amount of cornstarch and soy sauce or water. great with rice
this dish can be found at most dim sum places, but its SUPER greasy....
disneydreamscometrue at 4:14AM on 06/13/09