Braised Eel with Mushrooms
What You Will Need
Ingredients
- 400 g Eel (washed and pat dry)
- 7 tbsp. Oil
- 3 slices Ginger
- 3 cloves Garlic
- 6 pcs Shiitake mushrooms (soaked in warm water until softened)
- 1 tsp Red capsicum (sliced into 1cm lengths)
- 3 stalks Spring onions (sliced into 3cm lengths)
- 2 tsp Shaoxing wine
Marinade
- ½ tsp Salt
- 2 tsp Corn starch
- A pinch of ground white pepper
Sauce Mix
- 2 tbsp. Lee Kum Kee Chicken Marinade
- 1 tsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Sugar
- 1½ tsp Corn starch
- 7 tbsp. Water
Made with
Lee Kum Kee products
How to make it
Cut eel into pieces (around 1cm thick), mix well with marinade ingredients.
Deep fry eel in 5 tbsp. of heated oil until golden brown. Drain.
Heat 2 tbsp. of oil. Stir-fry ginger, garlic, mushrooms, red capsicums and spring onions until fragrant. Stir in eel until done. Add wine.
Add sauce mix and simmer until sauce thickens.