Rabbit with Fruit Juice
|Rabbit legs||10 Ounce, boned and cut in 1/2 inch cubes (300 gram)|
|Ginger||1 1⁄2 Inch, finely sliced|
|Finely sliced||1 Tablespoon|
|Oil||2 Cup (32 tbs) (for deep frying)|
|Gourmet stock/Chicken stock||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
Marinate rabbit with ginger, spring onion and salt for 15 minutes.
Heat sufficient oil in a wok for deep frying the rabbit.
Remove any marinade clinging to the rabbit and deep fry until golden.
Remove and drain.
Clean the wok, add stock and both lots of fruit juice.
Simmer for 5 minutes, then add the fried rabbit and simmer for 5 minutes.
Leave to cool in the sauce and drain just before serving.