Braised Yellow Eel

Name: Braised Yellow Eel
Total time: 50 min
Ingredients: 2 medium eels (about 600g total) yellow eel; 3 tablespoons vegetable oil; 3 large pieces (about 30g) rock candy sugar; 3 tablespoons cooking wine; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 500ml (just covering the eel) hot water; a pinch to taste salt

A classic Chinese red-braised dish featuring tender yellow eel slowly simmered in a rich, glossy sauce made with rock sugar and soy sauces. The meat becomes incredibly flavorful as it absorbs the savory-sweet braising liquid.

50 min

Medium

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Story

Yellow eel has a delicate, slightly sweet flesh that pairs beautifully with the caramelized sugar in this traditional Chinese preparation. The key is to get a nice caramel color on the sugar before adding the eel, then let it braise low and slow until meltingly tender.

Ingredients

yellow eel 2 medium eels (about 600g total)

vegetable oil 3 tablespoons

rock candy sugar 3 large pieces (about 30g)

cooking wine 3 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon

hot water 500ml (just covering the eel)

salt a pinch to taste

Instructions

Prep the eel

Rinse the eels under cold water and pat completely dry. Use kitchen shears to cut the eel into 2-inch segments. The skin is slippery, so handle with care.

Caramelize the sugar

Heat oil in a wide pot over medium heat. Add the rock sugar and stir continuously until it melts into a deep amber caramel. Watch carefully—it can go from golden to burnt quickly.

Sear the eel

Carefully add the eel pieces to the caramel. Stir-fry for about 2 minutes until the pieces are evenly coated and starting to turn golden. The sugar will cling to the surface.

Add seasonings and water

Pour in the cooking wine (it will sizzle vigorously), then add both soy sauces. Pour in enough hot water to just cover the eel pieces. Give everything a gentle stir to combine.

Braise until tender

Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 25-30 minutes, turning the eel pieces halfway through. The sauce should reduce to a thick, glossy glaze that coats the eel. Season with salt if needed. Serve hot over rice.