Hong Shao Shui Zhu (braised Eel With Soy Sauce)

Hong Shao Shui Zhu, or Braised Eel with Soy Sauce, is a classic dish in Huaiyang Cuisine. The eel is braised in a savory and slightly sweet soy sauce-based broth, resulting in tender and flavorful meat with a rich umami taste.

Hong Shao Shui Zhu (braised Eel With Soy Sauce)

Ingredients

  • 500g fresh eel, cleaned and cut into pieces
  • 3 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, cut into 2-inch pieces
  • 1 cup chicken broth
  • 2 tbsp vegetable oil

Instructions

  1. Heat vegetable oil in a wok over medium heat. Add ginger slices and minced garlic, and stir-fry until fragrant.
  2. Add eel pieces to the wok and stir-fry for 2-3 minutes.
  3. Pour in soy sauce, Shaoxing wine, and sugar. Stir to coat the eel evenly.
  4. Add chicken broth and green onions. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the eel is tender.
  5. Transfer the braised eel to a serving dish and garnish with additional green onions if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Wok Cutting board Knife Serving dish

Tools

Stovetop

Serving suggestions

Serve the braised eel with steamed white rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

Make sure to clean the eel thoroughly and remove any excess slime before cooking to avoid a fishy taste.

Cost

$15