Red-Cooked Eels with Chestnuts

Ingredients:

600g fresh eels

1C whole chestnuts*

3C oil for frying

6 1-inch sections green onion

6 slices ginger root

1/2t vinegar
Mixture1(1T rice wine, 1.5C water, 3T soy sauce, 1T sugar, 1/4t black pepper)

Mixture2(1/2T cornstarch, 1/2T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut heads from eels and clean guts from insides; discard. Place eels in pan with boiling water to cover for 30 seconds; remove and rinse any slimy residue from exterior and interior; drain and cut eels into 1-inch sections.

2)Heat oil for deep-frying; deep-fry chestnuts for 1 minute until golden brown; remove and drain.

3)Reheat pan and 4T oil; stir-fry green onion and ginger until fragrant; add Mixture1 and eel sections and cook covered for 5 minutes over medium heat. Add chestnuts and turn heat to low; simmer covered for 15 minutes until sauce is nearly dry; add Mixture2 to thicken, 1/2t vinegar and 1T oil; toss ingredients lightly to mix together and remove to serving plate; serve.

Remark:

*If using canned chestnuts, drain juice and us as directed. For dried chestnuts, soak in warm water until soft; drain and use as directed.

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