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
Sauce
Thickening:
Corn starch 1/2 tsp
Method
Blanch leek and celery. Drain.
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.
Put all the ingredients in a preheated casserole. Drizzle with Hua Diao wine and cover for a while. Serve hot.
