π About This Recipe
Hailing from the heart of Jiangsu province, this classic Huaiyang masterpiece showcases the 'Su' cuisine's obsession with texture and natural sweetness. Fresh freshwater eel is braised until succulent and 'melt-in-your-mouth' tender, bathed in a rich, mahogany glaze infused with dozens of whole, caramelized garlic cloves. It is a luxurious, umami-forward dish that perfectly balances the earthy richness of the eel with the aromatic sweetness of slow-cooked garlic.
π₯ Ingredients
Main Ingredients
- 600 grams Freshwater Eel (cleaned and filleted, cut into 5cm segments)
- 20-25 pieces Garlic Cloves (peeled, kept whole)
- 50 grams Pork Belly (thinly sliced to add richness)
- 5 slices Ginger (thick cut)
- 3 stalks Scallions (cut into 2-inch lengths)
The Braising Liquid
- 2 tablespoons Shaoxing Rice Wine (high quality)
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (primarily for the deep amber color)
- 20 grams Rock Sugar (provides a superior glossy sheen compared to granulated sugar)
- 1.5 cups Chicken Stock (unsalted or low sodium)
- 1/2 teaspoon White Pepper Powder (to cut through the richness)
Finishing Touches
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
- 1 teaspoon Toasted Sesame Oil (for aroma)
- 1 sprig Coriander (for garnish)
- 3 tablespoons Vegetable Oil (for frying)
π¨βπ³ Instructions
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1
Prepare the eel by rubbing the skin with coarse salt or flour to remove the mucus. Rinse thoroughly under cold water and pat dry with paper towels.
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2
Blanch the eel segments in boiling water for 30 seconds until the skin curls slightly. Drain and immediately plunge into ice water; this tightens the skin and ensures a clean flavor.
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3
Heat 2 tablespoons of vegetable oil in a wok or heavy-bottomed clay pot over medium-low heat.
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4
Add the whole garlic cloves to the oil. Fry them slowly, stirring occasionally, until they turn a beautiful golden brown and become soft on the inside. Remove and set aside, leaving the oil in the pan.
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5
In the same oil, add the pork belly slices. Render the fat until the pork is slightly crispy and golden.
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6
Turn the heat to high and add the ginger slices and scallion white parts. Stir-fry for 30 seconds until fragrant.
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7
Add the eel segments to the wok. Toss gently to coat them in the aromatic oil, being careful not to break the delicate flesh.
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8
Deglaze the pan by pouring the Shaoxing rice wine around the edges of the wok, allowing the alcohol to steam off.
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9
Add the light soy sauce, dark soy sauce, rock sugar, and white pepper. Toss to ensure the eel is evenly colored.
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10
Pour in the chicken stock and bring the mixture to a boil. Once boiling, return the fried garlic cloves to the pot.
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11
Reduce the heat to low, cover with a lid, and simmer gently for 15-18 minutes. The eel should be tender but not falling apart.
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12
Remove the lid and turn the heat up to medium-high. This is the 'ζΆζ±' (shΕu zhΔ«) phase where we reduce the sauce until it is thick and syrupy.
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13
Drizzle in the cornstarch slurry while stirring gently. The sauce should now cling beautifully to the back of a spoon and the eel.
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14
Turn off the heat. Drizzle with sesame oil and toss in the remaining scallion greens.
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15
Transfer to a warm serving platter, ensuring the golden garlic cloves are prominently displayed on top. Garnish with fresh coriander.
π‘ Chef's Tips
Always use fresh freshwater eel rather than frozen for the best 'springy' texture. Do not rush the garlic frying; slow-browning them creates a sweet, nutty base that defines the dish. Rock sugar is essential for the signature Huaiyang gloss; if using granulated sugar, use 25% less as it is sweeter. Avoid over-stirring once the eel is tender to prevent the fish from breaking into small pieces. If you prefer a deeper flavor, you can add one star anise during the simmering stage, though traditional versions keep it simple to highlight the garlic.
π½οΈ Serving Suggestions
Serve with steamed jasmine rice to soak up the intense, savory-sweet braising sauce. Pair with a crisp, chilled glass of dry Riesling or a traditional warm Shaoxing wine. Accompany with a side of blanched bok choy or a light smashed cucumber salad to balance the richness. A simple ginger-infused clear soup makes an excellent starter for this meal. Finish the meal with a light green tea, such as Biluochun, which originates from the same region.