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Eel with Chestnuts, Hunan Style

Fish and Seafood

Eel with Chestnuts, Hunan Style
1 pound river eel, heads, tails, and skins removed, and cut across into one-inch pieces
10 soaked dry shiitake mushrooms, stems removed and discarded, and diced
10 cloves garlic, peeled and cut in half
½ pound precooked peeled chestnuts
3 chilies steeped in wine or one cup pickled cabbage, blanched and drained
2 Tablespoons Chinese rice wine
2 Tablespoons vegetable oil
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon chicken bouillon powder
1 teaspoon granulated sugar
1 teaspoon sesame oil
1. Mix eel, mushrooms, garlic, chestnuts, chili peppers, and the wine and allow to rest for one hour.
2. Heat oil in a wok or fry pan, add the eel mixture and the soy sauce, the cornstarch, bouillon powder, sugar, and the sesame oil and bring to the boil, then add the eel and stir, and reduce the heat. Now simmer for fifteen minutes, add a little water if too dry, and serve.

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