Rabbit meat is not widely eaten as a delicacy, compared to chicken or mutton. Mostly this cute cuddly thing is kept as a pet. The meat is said to be low in cholesterol and calorie levels compared with other meats. It is rich in proteins and further more it is widely believed to have aphrodisiac properties.
Ingredients:
500 gm rabbit meat
50 gm mushroom, previously soaked and cleaned
50 gm carrot, cut into slices
200 gm ‘choy fah’
100 gm spring onions
10 pips garlic, minced
100 gm ginger, cut into slices
1 tablespoon oyster sauce
1 tablespoon soya sauce
salt and MSG to taste
1 tablespoon Fah Tiew wine
1 teaspoon cornflour mixed in a little water
Method:
Clean rabbit and cut into thick slices. Heat a frying pan and fry the meat without oil until it is yellowish in clour. Take out the meat and rinse with water to clear off any smell. Heat wok with oil and fry ginger and garlic, until fragrant. Add in the meat and mushrooms, oyster sauce, soya sauce, water, salt, MSG, sugar and Fah Tiew wine. Allow it to boil until meat is tender. Then take out and pour into the claypot. Continue to simmer until meat is soft. Finally add the carrot, choy fah and spring onion. Thicken the gravy with the mixed cornflour and bring to boil for 1 minute. Serve while is hot.
