Rice & Staples
Eel, Shiitake Mushroom and Red Date Rice Casserole
traditionally used to nourish liver blood, strengthen the spleen, and support recovery from chronic fatigue
Why people make this dish
Chronic liver conditions are often accompanied by persistent fatigue, poor appetite, a feeling of fullness after small meals, and a general sense of weakness. Bro Niu designed this rice casserole for exactly that situation: it is easy to eat, requires no separate soup, and puts liver-nourishing eel together with digestive-supporting shiitake mushrooms and blood-nourishing red dates — all absorbed gently through the vehicle of plain steamed rice. The result is a complete, satisfying meal that does not feel heavy or tonifying in an overbearing way.
Who it suits / who should be cautious
- Suits people recovering from chronic liver conditions, experiencing fatigue, poor appetite, and mild abdominal bloating
- Also suitable as a regular nourishing meal for those feeling run-down
- Not suitable for people with cold-damp excess (interior cold with heavy dampness)
- Not suitable for people with active cancer — eel is a scaleless fish and is classified as a stimulating food (fa wu) in traditional Chinese cuisine; those with cancer should avoid it and consult their doctor
Why these ingredients (the food-therapy logic)
- Rice eel (huang shan): Traditionally associated with nourishing liver blood, warming and strengthening the digestive system, dispelling wind-dampness, and improving circulation
- Dried shiitake mushrooms (dong gu): Tonify qi and support the spleen; their umami flavour also naturally stimulates appetite — an important consideration when someone has been eating poorly
- Red dates (hong zao): Nourish blood and support the spleen and stomach, helping the body absorb the nutrients in the dish
- Ginger shreds: Add warmth and help dispel any fishiness
Ingredients (1–2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Rice eel (huang shan) | ~115 g (3 liang), 1 eel | Have the fishmonger clean and fillet it; blanch and cut into sections |
| Dried shiitake mushrooms (dong gu) | ~38 g (1 liang) | Soak until soft, then slice into strips |
| Red dates (hong zao) | 4 pieces | Soak and slice |
| Ginger, shredded | 1 teaspoon | |
| White rice | ~115 g (3 liang) | Rinse well |
| Cooking wine | small splash | For marinating eel |
| Light soy sauce + seasonings | to taste | For marinating eel |
Method
- Have the fishmonger clean the eel and fillet the flesh if possible. Blanch in boiling water briefly to remove sliminess, then rinse and cut into sections.
- Marinate the eel pieces with cooking wine, ginger shreds, light soy sauce, and any preferred seasonings. Allow to marinate for 10–15 minutes.
- Soak the dried shiitake mushrooms until soft, then squeeze out excess water and slice into strips. Soak and slice the red dates.
- Rinse the rice and add water as usual to cook until just barely done (slightly undercooked — the steam finish will complete it).
- When the rice is nearly cooked through, place the marinated eel, shiitake strips, and red date slices on top of the rice.
- Cover and steam (焗) over low heat for about 10 minutes, until the eel is just cooked through.
- Stir gently to combine and serve immediately.
Bro Niu’s tips
This dish earns its place because it tastes genuinely good — the eel and shiitake together create a wonderful savoury flavour — while also providing therapeutic nourishment without feeling heavy or leaving you with a sluggish feeling afterwards. It is suitable for regular eating as part of recovery. Those with interior cold and heavy dampness should avoid it. Anyone with cancer: eel is a scaleless fish and is best avoided — please ask your doctor what proteins are appropriate.
Community questions answered (selected)
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Q (reader with hepatitis B): My husband has hepatitis B. He often feels hot and fatigued. What soup can he drink? Bro Niu: Chicken bone grass (ji gu cao) is very beneficial for hepatitis B patients — it can clear liver heat. You can use chicken bone grass, yellow soybeans, and red dates to make a pork soup and drink it regularly. Since it needs to simmer for 3 hours, cook a large batch at once, strain, and store in the fridge.
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Q (reader, Ra): My sister has hepatitis C and is undergoing one year of treatment. The side effects include nausea, hair loss, and emotional instability. Can she drink chicken bone grass and lingzhi red date water during treatment? Bro Niu: Chicken bone grass, yin chen (artemisia), lingzhi, schisandra, salvia (dan shen), and notoginseng (tian qi) are all beneficial for hepatitis C patients. You can try yin chen 1 liang with sour plum (wu mei) 6 pieces, 5 bowls water reduced to 2, with honey — this helps with nausea and abdominal discomfort after eating. Or use schisandra 5 qian with red dates 10 pieces similarly. Chicken bone grass yellow soybean water and lingzhi red date water are also fine to drink regularly.
Published March 6, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
