Chinese Rabbit Cake

1 rabbit, boned

2 egg whites, beaten well

1/2 cup water

1-1/2 tablespoons corn starch

3/4 teaspoon salt

oil for deep frying

flour or more corn starch for coating

Sauce:

2 pickled red chilies

3 cloves garlic, peeled

3 green onions

3 slices fresh ginger

1/2 cup chicken stock

1-1/2 tablespoons brown vinegar

1 tablespoon sugar

1 tablespoon light sauce

1-1/2 teaspoons corn starch

salt and pepper to taste

Mince or grind meat very fine and add egg whites, water, corn starch and salt. Mix thoroughly until paste is smooth. Spread mixture in a lightly oiled heat proof dish and place it in a steamer, steam for about 15 minutes or until cake is firm. Remove from steamer and let cool. Cut into thick slices about two inches long and coat thickly with corn starch.

Finely grind or mince chilies, garlic, green onions and ginger, mix all sauce ingredients together and set aside. Heat oil in a wok or frying pan until it starts to smoke, fry rabbit cakes until golden brown, set cakes on paper towel to drain well. In a clean wok or frying pan heat a little oil and saute sauce ingredients until they are fragrant. Add rabbit cakes, mix evenly, then add other pre-mixed sauce ingredients and bring to a boil. Stir carefully and serve.

Copyright 1998-2014 Stephen Ricciardelli