Hmong-style Braised Rabbit with Lemongrass and Ginger

Ingredients

In this Hmong adaptation, we replace the traditional Italian white wine with a fragrant broth infused with lemongrass and ginger. The flavors are adjusted to suit the Hmong palate, incorporating the vibrant and aromatic ingredients commonly used in Hmong cuisine. We alse have the original recipe for Coniglio all'Arneis, so you can check it out.

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3-inch piece of ginger, sliced 3-inch piece of ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the rabbit pieces to the pot and brown them on all sides.
3. 3.
   Pour in the chicken broth, fish sauce, soy sauce, oyster sauce, sugar, and black pepper. Stir well to combine.
4. 4.
   Add the bruised lemongrass stalks to the pot.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the rabbit meat is tender and easily falls off the bone.
6. 6.
   Remove the lemongrass stalks from the pot and discard.
7. 7.
   Serve the braised rabbit hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Rabbit — If rabbit is not readily available, you can substitute it with chicken or pork for a similar braising experience.

Tips & Tricks

• For a spicier kick, add a few slices of red chili pepper to the braising liquid.
• Serve the braised rabbit with steamed jasmine rice to soak up the flavorful sauce.
• Marinating the rabbit in the braising liquid overnight will enhance the depth of flavor.

Serving advice

Serve the Hmong-style braised rabbit as a main course, accompanied by steamed jasmine rice and a side of stir-fried vegetables.

Presentation advice

Arrange the tender rabbit pieces on a platter, drizzle with the aromatic braising sauce, and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.