Clean and slice the white eel. In a bowl, combine white eel with soy sauce (for marinade), Shaoxing wine, white pepper powder, sesame oil (for marinade), cornstarch, sugar (for marinade), and cooking oil (for marinade). Mix well and marinate for 20 minutes.
Wash the jasmine rice thoroughly. Soak jasmine rice in water for 30 minutes.
In a separate bowl, mix soy sauce (for sauce), dark soy sauce, sugar (for sauce), water (for sauce), and sesame oil (for sauce). Set aside.
Drain the soaked jasmine rice. Lightly brush the bottom of a claypot with cooking oil (for claypot bottom). Add drained jasmine rice and the remaining water to the claypot. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10 minutes.
Open the lid. Carefully arrange the marinated white eel slices and julienned ginger on top of the partially cooked rice. Cover the claypot and continue to cook on low heat for another 8-10 minutes.
Turn off the heat. Keep the claypot covered and let it rest for 10-15 minutes. This allows the rice to fully steam and helps form a crispy crust at the bottom.
Open the lid. Drizzle the prepared sauce over the white eel and rice. Garnish generously with chopped spring onion. Serve hot.
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