Longhu Dou (Dragon and Tiger Stir-fry)
A legendary Cantonese dish featuring eel and chicken in a fiery stir-fry. The tenderness and freshness clash, with a thick, glossy sauce.
Ingredients
16 items- Eel (boneless) 200g
- Chicken thigh (boneless) 150g
- Green bell pepper 1/2
- Red bell pepper 1/2
- Ginger 3 slices
- Garlic 3 cloves
- Dried chili peppers 2
- Light soy sauce 2 tbsp (30ml)
- Dark soy sauce 1 tsp (5ml)
- White sugar 1 tsp
- Cornstarch 1 tsp
- Cooking wine 1 tbsp (15ml)
- White pepper pinch
- Water 2 tbsp (30ml)
- Vegetable oil as needed
- Chopped green onion some
Nutrition
Steps （7 steps）
Marinate eel pieces and chicken dice separately with cooking wine, white pepper and a little cornstarch for 10 minutes. Cut peppers, mince ginger and garlic, set aside.
In a small bowl, mix light soy sauce, dark soy sauce, sugar, cornstarch and water to make the seasoning sauce.
Heat oil over medium heat in a wok, sauté ginger, garlic and dried chili for about 20 seconds until fragrant.
Increase to high heat, add chicken and stir-fry quickly for about 2 minutes until golden and cooked through, then remove from wok.
Add 1 tbsp oil to the wok over high heat until shimmering, add eel pieces and stir-fry for about 3 minutes until they curl and are slightly charred.
Return chicken and add bell peppers, pour in the seasoning sauce, stir-fry over high for about 30 seconds until the sauce thickens and coats everything.
Sprinkle green onions, toss a few times, and immediately plate. The sauce should cling to the ingredients, shiny and aromatic.
Tips
Do not overcook the eel to keep it tender; cook chicken first and return to wok for juiciness; prepare sauce in advance to avoid rush.
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