Stir-Fried Eels with Chives

Ingredients:

200g fresh, scaled precooked eels*

3C oil for frying

60g Chinese leeks**

2T shredded ginger root

2T coriander

1/2T rice wine
Mixture1(3T soy sauce, 1t sugar, 1/3C water, 1/2T cornstarch)

Mixture2(1/4t black pepper, 1T chopped green onion, 2T chopped garlic)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut eels into 2.5-inch sections; cut Chinese leeks into sections the same size as eels.

2)Heat oil for deep-frying; deep-fry the eels for 1 minute over medium heat; remove and drain. Remove all but 3T oil from pan; reheat and add leek sections, eels, 1/2T rice wine, and Mixture1. Stir-fry over high heat to mix together and remove to serving plate. Make a slight hole or indentation in center of stir-fried eel; place Mixture2 in hole. Heat 3T oil until very hot and pour over Mixture2; serve immediately. Garnish shredded ginger root and coriander; toss lightly to combine ingredients and serve.

Remark:

*Eels must first be scaled and cleaned (discard heads), then placed in boiling water until meat changes color and used as directed.

**If Chinese leeks are unavailable, substitute green onion.

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