Onion Lamb

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Onion lamb, also known as "Chengdu diced rabbit with dried chili" or "yang rou chuan" in Chinese, is a popular Sichuan dish that can be found in Chinese restaurants in the USA and elsewhere. However, since onions are more commonly available and familiar to Western palates, some restaurants may use onions as a substitute for rabbit meat, hence the name "onion lamb."

The dish typically features tender lamb or rabbit meat, sliced into bite-sized pieces, that is stir-fried with a generous amount of sliced onions, dried red chilies, and Sichuan peppercorns. The dish is known for its spicy, numbing, and aromatic flavor profile, which is characteristic of Sichuan cuisine.

To make onion lamb, the lamb or rabbit meat is usually marinated in a mixture of soy sauce, cooking wine, cornstarch, and other seasonings to enhance its flavor and tenderness. The onions are also often blanched or quickly stir-fried to soften their texture.

The stir-frying process involves high heat, quick cooking, and constant stirring to ensure even cooking and prevent burning. The dried red chilies and Sichuan peppercorns are added to the wok towards the end of the cooking process to release their aroma and impart a spicy and numbing sensation to the dish.

Onion lamb is typically served with a side of steamed rice and can be enjoyed as a spicy and flavorful entree in Chinese restaurants. If you prefer a milder version of the dish, you can request the restaurant to adjust the amount of chilies and Sichuan peppercorns used in the dish.