Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Fried Rabbit Fillet

Unusual Ingredients

Fried Rabbit Fillet
Ingredients:
2 pounds rabbit meat, sliced
1/2 teaspoon salt
1 Tablespoon Shaoxing wine
1 teaspoon shallot
1 teaspoon ginger juice
1 Tablespoon cornstarch
2 egg whites
1 pound lard
2 Tablespoons shiitake mushrooms, sliced thin
1 cup chicken stock
4 cloves garlic, peeled and minced
4 Tablespoons cornstarch
2 tablespoons green pepper, sliced thin
2 Tablespoons red pepper, sliced thin
1 teaspoon sesame oil
1 pound Chinese noodles, boiled and drained
Preparation:
1. Marinate rabbit meat, mixing it well with the salt, wine, shallots, ginger juice, one tablesoon cornstarch, and the egg whites, for half an hour.
2. Divide the rabbit meat in four parts and blanch each batch of slices in hot lard, then drain well on paper towels. Next blanch the mushrooms in the lard and drain them.
3. Mix mushrooms, stock, and minced garlic, and bring to the boil.
4. Mix the rest of the cornstarch with one-quarter cup cold water, add to the stock mixture and heat until it is warm, not hot. Then add the rabbit meat, green and red peppers, and sesame oil and bring to the boil. Keep stirring until it thickens and clears somewhat, then serve putting the meat and sauce on top of the noodles.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720