Chinese-style Braised Rabbit

Ingredients

In this Chinese-style adaptation, the Lapin à la Tournaisienne is transformed into a braised rabbit dish with Chinese spices and sauces. The original Belgian dish is typically cooked with beer and mustard, while this Chinese version incorporates soy sauce, oyster sauce, and Shaoxing wine to infuse the rabbit meat with rich and savory flavors. The cooking technique remains similar, with the rabbit meat being braised until tender, but the spices and sauces used are distinctively Chinese, giving the dish a unique twist. We alse have the original recipe for Lapin à la Tournaisienne, so you can check it out.

• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 star anise 2 star anise
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 42g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the minced garlic, sliced ginger, and star anise. Sauté until fragrant.
3. 3.
   Add the rabbit pieces to the pot and brown them on all sides.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, sugar, and chicken broth.
5. 5.
   Pour the sauce mixture over the rabbit pieces in the pot.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer for about 1.5 to 2 hours, or until the rabbit meat is tender and easily falls off the bone.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with chopped green onions before serving.

Treat your ingredients with care...

• Rabbit — If rabbit meat is not readily available, you can substitute it with chicken thighs or pork shoulder for a similar braising experience.

Tips & Tricks

• For an extra layer of flavor, marinate the rabbit pieces in the sauce mixture for a few hours or overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Serve the Chinese-style Braised Rabbit with steamed rice or noodles to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or sugar if desired.

Serving advice

Serve the Chinese-style Braised Rabbit as a main dish accompanied by steamed rice or noodles. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

Arrange the tender rabbit pieces on a serving platter and pour the flavorful sauce over them. Garnish with a sprinkle of chopped green onions for a pop of color. Serve with steamed rice or noodles on the side.