Braised Rabbit With Spinach
|Dried chinese mushrooms||4|
|Corn flour||2 1⁄2 Tablespoon|
|Stock/Water||1⁄4 Pint (150 ml)|
|Light soy sauce||1 Tablespoon|
|Hoisin sauce||1 Tablespoon|
|Dry sherry||2 Tablespoon|
|Groundnut oil||1⁄4 Pint (150 ml)|
|Spring onions||6 , sliced diagonally|
|Garlic||2 Clove (10 gm), crushed|
|Ham||3 Ounce, chopped (75 g)|
|Spinach||1 Pound, steamed (500 g)|
|Spring onion brushes||3 (optional)|
1. Soak the mushrooms in boiling water to cover for 20 minutes. Drain, reserving the liquid; make up to 150 ml (1/4 pint). Discard the stalks and slice the caps; set aside.
2. Beat the egg white until frothy, then beat in 2 tablespoons of the cornflour and a pinch of salt.
3. Blend the stock or water, reserved soaking liquid, soy and hoisin sauces, sherry and remaining cornflour together; set aside.
4. Heat the oil in a wok, dip the rabbit portions in the egg white batter, then fry quickly on both sides until browned. Remove with a slotted spoon and set aside.
5. Pour off all but 1 tablespoon oil from the wok. Add the spring onions, garlic and ham; stir-fry for 2 minutes. Pour in the blended stock and cook, stirring, until thickened.
6. Return the rabbit to the wok with the mushrooms, cover and simmer for about 25 minutes, until tender, turning once. Check the seasoning.
7. Arrange the spinach around a warmed serving dish and spoon the rabbit and sauce into the centre. Garnish with spring onion brushes.