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Sichuan Spicy Rabbit Hot Pot
Chinese dish ready in 8 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 5m
- Cook
- 3m
- Total
- 8m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sichuan Spicy Rabbit Hot Pot
| Ingredient | Amount |
|---|---|
| rabbit meat | 2 as needed |
| young ginger | 4 pieces |
| celery | 1 small bunch |
| Erjingtian green chili | 1 small bunch |
| xiaomi chili (bird's eye chili) | a little |
| egg | 1 as needed |
| mature ginger | 1 piece |
| garlic | 4 cloves |
| chili bean paste (doubanjiang) | 2 tbsp |
| soybean soy sauce | 2 tbsp |
| sugar | 1 tbsp |
| salt | 1 tbsp |
| Sichuan peppercorn oil | 1 tbsp |
| white pepper powder | appropriate |
| sweet potato starch | appropriate |
| cooking wine | appropriate |
| cooking oil | appropriate |
- rabbit meat2 as needed
- young ginger4 pieces
- celery1 small bunch
- Erjingtian green chili1 small bunch
- xiaomi chili (bird's eye chili)a little
- egg1 as needed
- mature ginger1 piece
- garlic4 cloves
- chili bean paste (doubanjiang)2 tbsp
- soybean soy sauce2 tbsp
- sugar1 tbsp
- salt1 tbsp
- Sichuan peppercorn oil1 tbsp
- white pepper powderappropriate
- sweet potato starchappropriate
- cooking wineappropriate
- cooking oilappropriate
Cooking StepsHow to cook Sichuan Spicy Rabbit Hot Pot step by step
-
Step 1First, prepare all the ingredients you will need.
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Step 2Cut the rabbit meat into small pieces and rinse clean with water. Then add cooking wine, white pepper powder, sweet potato starch, salt, and egg white.
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Step 3Mix well by hand and set aside.
-
Step 4Cut the young ginger into julienne strips, celery into segments, Erjingtian green chilies and bird’s eye chilies into small sections, and mince the mature ginger and garlic.
-
Step 5Bring a pot of water to a boil, then add the marinated rabbit meat to blanch. Stir occasionally with chopsticks to prevent the pieces from sticking together and keep each piece separate. This step sets the starch coating on the surface, locks in moisture for a tender texture, and prevents the broth from becoming cloudy during cooking.
-
Step 6Remove the meat once it turns white. Restaurants typically use oil to separate the pieces, but for home cooking, you can use water instead — it’s healthier!
-
Step 7In a separate wok, heat oil over high heat. Add minced ginger and garlic plus 2 tbsp chili bean paste, and stir-fry until fragrant.
-
Step 8Add an appropriate amount of water and bring to a boil over high heat, then add the blanched rabbit meat and cook for 2-3 minutes.
-
Step 9Add the julienned young ginger and cook for 1-2 minutes.
-
Step 10Add the celery segments to the pot.
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Step 11Add the Erjingtian green chilies and bird’s eye chilies.
-
Step 12Keep the heat on high the entire time. When the pot is bubbling vigorously, turn off the heat. Before serving, add 2 tbsp soybean soy sauce, 1 tbsp Sichuan peppercorn oil, 1 tbsp sugar, and 1 tbsp salt to season.
-
Step 13Transfer to a serving bowl. Finished dish.
-
Step 14Close-up shot — the rabbit meat is incredibly tender, with a numbing, spicy, savory flavor that’s absolutely addictive!
-
Step 15Doesn’t this make you hungry?
-
Step 16Absolutely delicious, right?
Sichuan Spicy Rabbit Hot Pot
Chinese dish ready in 8 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed rabbit meat
- 4 pieces young ginger
- 1 small bunch celery
- 1 small bunch Erjingtian green chili
- a little xiaomi chili (bird's eye chili)
- 1 as needed egg
- 1 piece mature ginger
- 4 cloves garlic
- 2 tbsp chili bean paste (doubanjiang)
- 2 tbsp soybean soy sauce
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp Sichuan peppercorn oil
- appropriate white pepper powder
- appropriate sweet potato starch
- appropriate cooking wine
- appropriate cooking oil
Instructions
-
First, prepare all the ingredients you will need.
-
Cut the rabbit meat into small pieces and rinse clean with water. Then add cooking wine, white pepper powder, sweet potato starch, salt, and egg white.
-
Mix well by hand and set aside.
-
Cut the young ginger into julienne strips, celery into segments, Erjingtian green chilies and bird’s eye chilies into small sections, and mince the mature ginger and garlic.
-
Bring a pot of water to a boil, then add the marinated rabbit meat to blanch. Stir occasionally with chopsticks to prevent the pieces from sticking together and keep each piece separate. This step sets the starch coating on the surface, locks in moisture for a tender texture, and prevents the broth from becoming cloudy during cooking.
-
Remove the meat once it turns white. Restaurants typically use oil to separate the pieces, but for home cooking, you can use water instead — it’s healthier!
-
In a separate wok, heat oil over high heat. Add minced ginger and garlic plus 2 tbsp chili bean paste, and stir-fry until fragrant.
-
Add an appropriate amount of water and bring to a boil over high heat, then add the blanched rabbit meat and cook for 2-3 minutes.
-
Add the julienned young ginger and cook for 1-2 minutes.
-
Add the celery segments to the pot.
-
Add the Erjingtian green chilies and bird’s eye chilies.
-
Keep the heat on high the entire time. When the pot is bubbling vigorously, turn off the heat. Before serving, add 2 tbsp soybean soy sauce, 1 tbsp Sichuan peppercorn oil, 1 tbsp sugar, and 1 tbsp salt to season.
-
Transfer to a serving bowl. Finished dish.
-
Close-up shot — the rabbit meat is incredibly tender, with a numbing, spicy, savory flavor that’s absolutely addictive!
-
Doesn’t this make you hungry?
-
Absolutely delicious, right?
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
