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...

Rabbit Stew, Chinese Style

Unusual Ingredients

Rabbit Stew, Chinese Style
Ingredients:
1 rabbit, cut into serving-size pieces
salt and pepper to taste
2 Tablespoons cornstarch
4 Tablespoons peanut oil
4 slices fresh ginger
1 clove garlic
1 small onion, cut into one-inch wedges
2 Tablespoons oyster sauce
1 Tablespoon hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
1 cup chicken stock
1 medium carrot, sliced
2 stalks celery, sliced
1 cup Chinese radish (daikon), sliced
1 teaspoon sesame oil
2 teaspoons shaoxing wine
Preparation:
1. Dust rabbit pieces with salt and pepper and cornstarch.
2. Heat oil in wok and brown the rabbit, a few pieces at a time. Remove to a plate and continue until all are done.
3. Fry ginger and garlic in the same wok, add onions and stir-fry for one minute.
4. Add the rabbit and the three sauces, sugar, and stock and simmer for one hour. Then transfer to a casserole and bake at 325 degrees F for another hour; then add carrots, celery, and radish slices and cook another half an hour.
5. Stir in sesame oil and wine and serve with steamed rice.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

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