Although not often served on western menus, the delectable flavors of eel have long pleased Chinese palates. When stewed with two Chinese medicines, medlar (small red seeds) and huangch'i (dried stalk pieces), it produces a nutritious dish recommended for the eyes, bones and muscles.
Ingredients:
2eels (live, freshwater)
2Tmedlar (available in Chinese shops)
1/2T huangch'i(as above)
3Tsalt
6bowls clear stock
1TShaohsing wine
Flavtring:
1t salt
Procedure:
l. Place live eels in a deep pail with lid and wash with water. Add 3T of salt and carefully scour the body to remove sticky coating. After killing the eel, wash thoroughly and cut into section slices with a sharp knife.
2. Place the prepared eel pieces along with the medlar, huangch'i and stock in a deep dish or pot with lid suitable for steaming. Place in boiling water and stew for 1 hour. Before serving flavor with salt and Shaohsing wine.
(Gerald Hatherly)