Braised Rabbit Head in China Stock is a unique and flavorful dish found in Chinese cuisine, particularly in regions where rabbit is commonly eaten. This dish involves braising rabbit heads in a rich, savory stock, resulting in tender meat that’s packed with flavor. If you’re feeling adventurous and want to try a traditional Chinese delicacy, here’s a recipe to give it a go!
Braised Rabbit Head in China Stock
Ingredients:
- 2 rabbit heads, cleaned and prepped (you can ask your butcher to prepare these for you)
- 4 cups chicken stock (or water)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon rice wine (Shaoxing wine or dry sherry)
- 2-3 slices ginger
- 2-3 cloves garlic, smashed
- 2-3 star anise
- 1 cinnamon stick
- 2 tablespoons rock sugar (or regular sugar as a substitute)
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons vegetable oil
- 2 spring onions (scallions), chopped (for garnish)
- A pinch of salt, to taste
Instructions:
1. Prepare the Rabbit Heads:
- Rinse the rabbit heads thoroughly under cold water. Make sure they are cleaned well, as you don’t want any unwanted parts in the dish. You can ask your butcher to remove any remaining fur or skin from the heads.
2. Blanch the Rabbit Heads:
- In a large pot of boiling water, blanch the rabbit heads for about 2-3 minutes to remove any impurities and excess blood. This helps in making the final dish cleaner and more flavorful.
- Once blanched, remove the rabbit heads and set them aside.
3. Prepare the Braising Liquid:
- In a separate pot or large braising pan, heat the vegetable oil over medium-high heat.
- Add the ginger slices, garlic cloves, star anise, and cinnamon stick, and sauté for 1-2 minutes until fragrant.
4. Braise the Rabbit Heads:
- Add the chicken stock (or water) to the pot along with the soy sauce, dark soy sauce, rice wine, rock sugar, Chinese five-spice powder, and a pinch of salt. Stir well to combine.
- Add the rabbit heads to the pot. Bring everything to a simmer, making sure the rabbit heads are submerged in the liquid.
- Cover the pot and reduce the heat to low. Let the rabbit heads braise for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.
5. Finish the Dish:
- Once the rabbit heads are tender, remove them from the pot. You can strain the braising liquid to remove the spices, if preferred, but some people like to serve the dish with the sauce still in it.
- Garnish with chopped spring onions before serving.
6. Serve:
- Serve the braised rabbit heads hot, either as an appetizer or main dish. You can pair it with steamed rice, vegetables, or other Chinese-style sides.
Tips:
- Additional Flavor: Some variations of this dish also include adding a few tablespoons of chili paste or dried chili peppers to give it a spicy kick.
- Alternative Cuts: If you can’t find rabbit heads, you can substitute with other cuts of rabbit like rabbit legs or shoulders, though the texture and flavor may differ slightly.
- Texture: Rabbit heads have a unique texture, with soft meat around the cheeks, jaw, and ears. It’s a bit of a delicacy, and it’s common in some regions of China to suck the meat directly off the bone.
This Braised Rabbit Head in China Stock recipe is rich and savory, with a deep umami flavor from the soy sauce and spices. It’s a traditional dish that provides a truly authentic experience for adventurous eaters!