Rabbit • Jing Theory Start by hand-shredding the smoked rabbit meat into thin pieces.
Wash and shred fresh green bamboo stalks. They add a light, crunchiness which is key to this salad.
Other additions can include soaked and sliced wood ears, chopped chilli peppers, and scallions. Another essential: home made chili sauce. Apply liberally. My aunt keeps her homemade sauces and pickles in these beautiful jars.
The tops of the jars have a small basin around them which are lined with water to keep air from entering. This is how the pickles maintain their crispiness and colour. Add soy sauce, Chunking vinegar, a pinch of salt and sugar. Put all the ingredients in a pot and toss until the flavour is evenly spread.
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A Rabbit From Sichuan

Some of my favourite meals of last year were the home-cooked feasts in my grandparent’s Guanghan apartment. I really do need to start posting my recent meals in Spain and Singapore, but I keep coming back to this.) After trapaising across Asia looking for the perfect meal, I have to say it came pretty close in that tiny fluorescent-lit kitchen. It was the simplicity of ingredients- local and seasonal, flavours – all home-made and artisanal condiments, and skillfulness in execution- recipes passed down over generations. Among the bountiful feast, the most memorable dish had to be 麻辣兔丁, spicy shredded rabbit. In celebration of my birth year, I thought it’d be an auspicious post for the occasion.

First, a bit on the rabbit’s place in Sichuan cuisine. Rabbits have long been a staple food for Sichuanese, and is widely found in takeout form. I’m not sure why, I suppose there are bands of wild bunnies reproducing fervently in rural fields…

Jing | 08.02.11 at 01:00 AM |

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