Dragon Phoenix Eels

Name: Dragon Phoenix Eels
Yield: Serves 4
Cuisine: China
Ingredients: 2 spring onions/scallions, white part only, chopped; 2 spring onions/scallions, white part only, chopped; 20 g/¾ oz fresh root ginger, shredded; 1 cube red fermented tofu (tofu ru); 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp sesame oil; 450 g/1 lb brown eels, cut into thick strips; 1 cube red fermented tofu (tofu ru); 30 ml/2 tbsp oyster sauce; 300 g/11 oz skinless chicken breast, sliced into thick strips; fresh coriander/cilantro leaves, to garnish; fresh coriander/cilantro leaves, to garnish; 12 mangetouts/snow peas; 30 ml/2 tbsp Shaoxing wine or dry sherry; 2 spring onions, chopped; 12 mangetouts/snow peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The phoenix and dragon are both rich with symbolism and are favourite metaphors for certain types of food. The phoenix, which represents the female, is likened to the chicken and symbolises rebirth, while prawns and fish represent the male and are symbolic of the dragon. In this Hubei dish of eels and chicken, these metaphors also serve to emphasise the Chinese gift for combining seafood and poultry in one creation. Eels are usually bought while still alive, as their flavour deteriorates ra

Ingredients

Asia
China
Main course

Ingredients

Method