Peel garlic and press lightly. Peel shallot and cut into wedges. Rinse chile pepper, cut in half, trim and cut into fine strips. Peel ginger and cut into thin slices.
Rinse rabbit, pat dry and cut into 8-10 pieces. Mix rabbit pieces in a bowl with a little soy sauce and sprinkle with cornstarch. Heat oil in a wok or dutch oven and fry rabbit on all sides until golden brown. Remove rabbit from the wok. Add shallots with ginger, chile pepper and garlic to the wok and fry briefly. Deglaze the pan with broth, add 2-3 tablespoons soy sauce and rice wine. Add rabbit to the wok, cover and simmer for about 35 minutes. Stir and add broth as needed during the cooking time..
Cook rice according to package directions.
Rinse romanesco broccoli, trim and cut into individual florets. Cook in a steamer, add salt, cover and cook over hot steam for about 5 minutes.
Remove rabbit from the wok and remove bones. Add rabbit meat back to the wok and season to taste. Serve rabbit meat on plates with vegetables, romanesco broccoli and covered with roasting juices.
Season to taste with salt and serve in bowls.