Sichuan Style Rabbit

Remove the meat from the bones and mince very finely (turn through). Blend together with cornflour, egg white, water and salt until smooth, removing all fine sinews.

Spread the mixture evenly in a lightly oiled ovenproof container and place on a roasting rack in a wok or steamer. Cover and steam for about 14 min, until firm. Remove and cool. Cut into thick pieces a little bit 5 cm long and coat them thickly with cornstarch. To make the sauce, mince the garlic, chillies, spring onions and ginger very finely and set aside. In a wok, heat the oil to boiling point and deep fry the dumplings in it until golden brown. Now drain well.

In a clean wok, sauté the spring onions, garlic, chiles and ginger in a little oil until they start to become fragrant. Add the meatballs and mix everything together well. Add the rest of the sauce ingredients and stir gently until bubbling. Next, bring the dish to the table.

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