Hakka Rat Stew

Ingredients

In the adaptation of Rat Stew from Lao to Hakka cuisine, we incorporate Hakka spices and herbs to enhance the flavor profile. Additionally, we adjust the cooking techniques to align with Hakka culinary traditions. The result is a fusion dish that combines the unique taste of rat meat with the distinct flavors of Hakka cuisine. We alse have the original recipe for Rat Stew, so you can check it out.

• 500g (1.1 lb) rat meat, cleaned and cut into pieces 500g (1.1 lb) rat meat, cleaned and cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add chopped onion, minced garlic, grated ginger, and chopped dried chili peppers. Sauté until fragrant.
3. 3.
   Add the rat meat pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, five-spice powder, and sugar. Pour the mixture over the rat meat and stir well to coat.
5. 5.
   Pour chicken broth into the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the rat meat is tender.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Hakka Rat Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Rat meat — Ensure that the rat meat is thoroughly cleaned and cut into small, manageable pieces before cooking. Remove any excess fat or skin for a leaner stew.

Tips & Tricks

• If rat meat is not available or not preferred, you can substitute it with chicken or pork for a similar flavor profile.
• Adjust the spiciness of the stew by adding more or fewer dried chili peppers according to your preference.
• For an extra depth of flavor, marinate the rat meat in the sauce mixture for 30 minutes before cooking.
• Allow the stew to simmer on low heat for a longer duration to achieve a more tender and flavorful result.
• Serve the Hakka Rat Stew with a side of pickled vegetables to complement the richness of the dish.

Serving advice

Serve the Hakka Rat Stew hot in individual bowls, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Hakka Rat Stew in a rustic clay pot or a deep serving bowl to showcase its comforting and hearty nature. Sprinkle some chopped green onions on top for an appealing touch.