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yellow eel claypot rice

Toisan Yellow Eel Claypot Rice

One of Taishan's most famous dishes, this yellow eel crispy rice is fragrant, savory, and one of my most favorite and nostalgic dishes from my childhood. I hope you enjoy it!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 4

Ingredients
  

For the eel and marinade

For the rice

  • 1.5 cup jasmine rice
  • 1.25 cup water

For stir-frying

  • 2 tbsp neutral oil
  • 2 knobs of ginger
  • 3 cloves of garlic
  • 1 tbsp soy sauce
  • 2 stalks scallions

Garnish

Instructions
 

Prepare the yellow eel

  • Add the thawed yellow eel strips to a bowl with 1 tbsp of salt. Gently massage the eel with the salt to remove their slimy mucus layer.
    1 lb frozen packaged yellow eel strips
  • Rinse with water thoroughly and drain.
  • Slice the eel into smaller 2 inch strips. Squeeze them dry with a paper towel so that the following marinade will absorb more easily.
  • Add all the marinade ingredients to the eel and mix. Let marinade for about 20 minutes.
    1 tbsp Shaoxing wine, 1/4 tsp salt, Dashes of white pepper, 1/4 tsp chicken bouillon powder

Prepare the rice and other ingredients

  • Wash the jasmine rice 2-3 times. Add the rice to the claypot, then fill it with water. The water level should be just slightly above the rice level. The sauce from the stir-fried eel will add additional moisture to the rice. 
    1.5 cup jasmine rice, 1.25 cup water
  • Put the claypot on the stove on medium heat. 
  • Meanwhile, prepare the aromatics. Slice the ginger, roughly chop the garlic, and slice the scallions.
    2 knobs of ginger, 3 cloves of garlic, 2 stalks scallions

Stir-fry the eel

  • To a pan on medium-high heat, add neutral oil.
    2 tbsp neutral oil
  • Add the garlic and ginger, stir-frying for 1-2 minutes or until they are fragrant and golden.
  • Add the marinated eel (along with any extra liquid in the bowl) and continue stir-frying for another minute.
  • Add in the soy sauce. Stir-fry for another 1-2 minutes, then take it off the heat (if you are using eel that is not pre-boiled or cooked, stir-fry for a few extra minutes). Make sure to keep all of the juices from stir-frying.
    1 tbsp soy sauce

Finish the rice

  • Once the rice has absorbed most of the water and is dry on top (about 20 minutes), add the stir-fried eel and any additional liquid from stir-frying on top of the rice.
  • If you want extra crispy rice, you can drizzle some oil around the perimeter of the rice. For more even heat distribution and evenly crispy rice, use a heat diffuser underneath the claypot. If the rice looks too toasty at this point, lower the heat. 
    1/4 tsp dark soy sauce, 1/2 tsp sesame oil
  • Cover the lid and let it sit for 3-4 minutes. 
  • Add the dark soy sauce and scallions. Mix the rice well, and enjoy! 
    1/4 tsp dark soy sauce
Keyword claypot rice, taishan yellow eel rice, toisan yellow eel rice, yellow eel claypot rice
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