Chinese Dishes - Rice-field Eel Casserole with Fried Garlic and Celery

Ingredient Rice-field eel (sliced) 4 taels Celery 1 tael Leek 1 tael Hua Diao wine 2 tsp

Seasoning

• Ginger 6 slices

• Chicken powder 1 tsp

• Crushed garlic 1/2 tsp

• Dark soy 1/2 tsp

• Sugar 1/4 tsp

• Salt a pinch

• Thickening:

• Corn starch 1/2 tsp

1. Blanch leek and celery. Drain.

2. Heat oil and stir-fry rice-field eel until done. Add seasonings, leek and celery. Stir well and thicken the sauce with corn starch solution.

3. Put all the ingredients in a preheated casserole. Drizzle with Hua Diao wine and cover for a while. Serve hot.