Rice Eel Claypot

Name: Rice Eel Claypot
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Little eel; 4 slices Sliced ginger; 2 pieces shallot; 2 pieces garlic; 2 tsp Soy sauce; 1/2 a spoon Oyster sauce; 1/2 a spoon salt; 1/2 a spoon Sugar; 1 tsp Chicken Essence; 1 tsp Corn oil

by Lemonade tea

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Delicious Cantonese rice eel baked.

Rice Eel Claypot

1. The little eel opened its belly, took out the dirt inside, washed the little eel, cut into sections and put it in a bowl. Flatten the garlic, chop a few times to form garlic granules, and put them in another bowl with the ginger slices. In another bowl, add oil, soy sauce, oyster sauce, salt, sugar, chicken essence, and stir well with ginger and garlic.

2. Pour the sauce into the bowl containing the eel and spread the sauce evenly on the eel body.

3. I use a rice cooker to make it. Wash the rice and cook the rice (the amount of rice is for one person, about half a cup). When the steam rises from the rice, remove the lid. If you see that the rice is still slightly moisturized (that is, the water has not been completely dried, it is almost dried), the surface When there are still boiling bubbles, put in the marinated rice eel, cover the rice cover, wait 3 minutes after the rice cooker button of the rice cooker jumps up, and then press the rice cooker button to simmer until the rice cook button jumps up again. (That step is needed for the rice eel that is too late or is simmered)