Steamed Eel Segments with Dangshen and Danggui

Name: Steamed Eel Segments with Dangshen and Danggui
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Ingredients: 1000 g Eel (gutted, deboned, cut into segments); 5 g Angelica root (Danggui); 10 g Codonopsis root (Dangshen); 150 g Cooked ham (sliced); 3 g Salt; 15 g Cooking wine; a pinch White pepper; 20 g Scallion (cut into segments); 20 g Ginger (sliced); 1 g MSG; 100 g Chicken broth

A Sichuan dish of eel segments steamed with angelica, codonopsis, and ham, yielding tender, fragrant flesh. Traditionally regarded as replenishing qi and fortifying the middle.

1h 30m

Easy

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Steamed Eel Segments with Dangshen and Danggui

Ingredients

Eel (gutted, deboned, cut into segments) 1000 g

Angelica root (Danggui) 5 g

Codonopsis root (Dangshen) 10 g

Cooked ham (sliced) 150 g

Salt 3 g

Cooking wine 15 g

White pepper a pinch

Scallion (cut into segments) 20 g

Ginger (sliced) 20 g

MSG 1 g

Chicken broth 100 g

Instructions

Prepare the Eel

Slit open the eel, remove the innards and backbone, wash clean, briefly blanch in a pot of boiling water, scoop out, scrape off the slippery coating, trim off the head and tail, and cut into 6 cm (about 2.5 inch) long segments.

Prepare the Aromatics

Cut the cooked ham into slices. Wash the ginger and scallion, slice the ginger, and cut the scallion into segments.

Blanch the Eel

Pour water into a pot, add half of the ginger, scallion, and cooking wine. Once the water comes to a boil, briefly dip the eel segments in the hot water and scoop them out.

Steam the Dish

Arrange the eel segments in a steaming bowl, top with the ham slices, Danggui, Dangshen, ginger slices, scallion segments, cooking wine, white pepper, and salt. Pour in the chicken broth, cover with a lid, seal the edge with wet cotton paper, and steam over boiling water for about 1 hour. Remove from the steamer, break the seal, pick out the ginger and scallion, stir in the MSG, and serve.