Sichuan Rabbit with Peanuts

Simmered rabbit (or squirrel), stripped and tossed in a Sichuan sauce of black and chile bean paste, peanuts and scallions. Author: Hank Shaw.

⏱️ Prep: 15 min🍳 Cook: 60 min

Ingredients

2		cottontail rabbits or squirrels (or 1 domestic rabbit)
2-3 inch piece		ginger, unpeeled and chopped
1		small onion, chopped
4 tablespoons	60 ml	soy sauce, divided
2/3 cup	160 ml	roasted, salted peanuts
4		scallions, sliced thin
2 tablespoons	30 ml	black bean paste
3 tablespoons	45 ml	peanut oil or lard
2 tablespoons	30 ml	chile bean paste
1 tablespoon	15 ml	sugar
2 teaspoons	10 ml	sesame oil
2 tablespoons	30 ml	minced peanuts (optional topping)
1 tablespoon	15 ml	sesame seeds (optional topping)

Simmer the rabbits. Cut them up or chop them in half with a cleaver (you'll pull the meat off anyway). Cover with water in a large pot and add the ginger, onion and 3 tablespoons soy sauce. Bring to a boil, then drop the heat to low so you barely have bubbles. Simmer until the meat wants to fall off the bone, about 45 minutes to 1 hour (up to 2 hours for an old squirrel).
While the rabbit cooks, make the topping: toast the sesame seeds, Sichuan peppercorns and minced peanuts in a dry pan over medium-high heat until fragrant, about 1-2 minutes. Grind roughly in a mortar and pestle and set aside.
When the rabbit is done, move it to a platter and let cool somewhat. Strip the meat off the bones, chop into cubes and set aside in a large bowl.
In a wok or saute pan, heat the peanut oil over high heat. Add the black bean paste and chile bean paste and stir-fry 30 seconds to a minute. Turn off the heat and mix in the sugar, sesame oil and remaining soy sauce.
Pour the sauce over the rabbit and toss with the peanuts and scallions. Serve at once over rice, sprinkled with the topping.