  Deep-Fried Rabbit in Ginger SauceIn this recipe, the rabbit is deepfried to make it crisp, and then it is stir-fried with ginger. It sounds like extra work, but it takes only 10 minutes to prepare. All ingredients must be ready before cooking begins because hesitation while stir-frying can ruin the texture.6 oz. rabbit meat 1 whole scallion 2 slices fresh ginger, chopped Cooking oil 1/2 tsp. rice wine SEASONING A 1 egg white 1 tbsp. cornstarch 1/2 tsp. sugar 1/2 tsp. salt 1/2 tsp. peanut oil SEASONING B 6 tbsp. broth (stock from rabbit bones) 1 tsp. sesame oil 1 tsp. cornstarch 1 tsp. sugar 1/2 tsp. salt 1/2 tsp. black pepper Cut rabbit into cubes. Place meat in a bowl and coat with Seasoning A. Mix seasoning B ingredients in a bowl. Place wok on high heat and add 1 inch of cooking oil. When oil is hot, begin deep-frying meat piece by piece. Move cooked pieces to upper portion of wok. When all meat is cooked, remove it from wok and set aside. Reheat wok. Stir-fry chopped scallion, ginger and garlic in leftover oil (about 2 tablespoons) for 10 seconds. Add rabbit meat and stir-fry until warm. Pour rice wine onto side of wok. Add seasoning B and stir-fry for 1 minute. Serve with rice. |