Thursday, 28 February 2013

Braised Frog Legs with Ginger and Scallions by Karen Yee

Braised Frog Legs with Ginger and Scallions


- 4 frogs skinned, washed and chopped into parts

- 1 tbsp corn starch
- 1 tsp sesame oil
- 1 tbsp dark soy sauce

- 2 tbsp of oil
- 1 inch ginger sliced very thinly (long thin sticks)
- 2 cloves of garlic bruised

- 1/2 tsp of black rice vinegar
- 1 tsp of dark soy sauce (add more if you prefer a darker colour to your
- 1 tbsp of oyster sauce
- 1 tbsp of Chinese rice wine

- Salt and pepper to taste
- water

- scallions sliced to 1" length


- Marinade the frog parts with A for about half hour.
- Heat oil in a wok and saute the ginger and garlic till fragrant
- Add the frog parts and stir fry for 1 min at medium heat.

- Add C to the wok and continue to fry for another min
- Add D. Water should partially cover the frog parts and allow to simmer on low heat for about 5 mins.
- Transfer to claypot, add scallions towards the last 2 mins of simmering. If simmer for too long, scallions will turn very soggy and brown. If you are serving later, add the scallions when heating up before serving.

*** Becareful not to overcook the frog legs else they will be rubbery and tough.
*** Serve with plain porridge or steam rice.

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