I bought one of the supermarket's roast rabbits.
Removed legs and hand-tore the body meat.
Served with a dry dip containing bay leaf, ginger, cinnamon, star anise, fennel seed, sichuan peppercorns, chilli powder, cumin, salt and sugar.
and some stir-fried purple bok choy (napa cabbage).
The front legs and other bits of leftover meat will go into some wontons for breakfast.