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1
Place the whole rabbit in a pot and cover with cold water. Add the sliced ginger, Shaoxing wine, and salt. Bring to a gentle simmer over medium heat, skimming any foam that rises. Poach at a bare simmer until the thigh meat is just cooked through and yields to a skewer without resistance — rabbit becomes dry quickly; it is done the moment the juices run clear and the flesh has no give.
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2
Lift the rabbit from the poaching liquid and allow it to cool to room temperature, then refrigerate until completely cold. This is where the dish lives or dies: a warm rabbit will turn dry and stringy the moment the dressing is applied; a fully chilled rabbit holds its texture under the oil.
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3
Using a heavy cleaver, chop the cold rabbit into bite-sized pieces through the bone. Bone-in pieces are correct; they carry flavour and are the Chengdu street-food standard. The cut surfaces should be clean and the meat pale and firm to the eye.
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4
Combine the chili oil with its sediment, Sichuan peppercorn powder, ground cumin, toasted sesame seeds, garlic paste, and salt in a bowl. The dressing should be generously oily — lean rabbit requires more fat in the sauce than pork would. Mix thoroughly until fragrant: the cumin should be clearly perceptible through the chili and Sichuan pepper.
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5
Add the chopped rabbit to the dressing and toss to coat every surface. Taste and adjust salt. Arrange on a serving plate. The finished dish should glisten with red-tinged oil; the cumin, sesame, and numbing pepper should each be distinct on the palate.