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Tuesday, August 7, 2012

Frog Leg with Ginger and Scallion
姜葱田鸡脚


Some may consider frog legs as an exotic food. In some Asian Countries, it is a rather common dish.

It tasted like chicken. However, if you over cook it, it will become very chewy and tough and almost impossible to swallow.

I remember my mother and auntie used to bring me and my brother out for dinner and they will order this. They said, eating frog leg nourishes and strengthen our legs. Frogs being great jumpers ... get it? ;P

If you like to have strong legs, maybe you would like to try it? ;p

Ingredients:
  • 3 Frogs, skinned, cleaned and chopped into smaller pieces
  • 2 sprig Scallion aka Spring Onion, chopped into sections
  • a small knob Ginger, juvenile
  • 1 clove Garlic, smashed but not minced
  • 2 tablespoon Cooking Oil
  • Salt to taste
  • Cornflour with water mixture (thickener)

Marinade:
  • 1 tablespoon Corn Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Sesame Oil
  • 1/2 tablespoon Chinese Cooking Wine

Seasonings:
  • 1 teaspoon Light Soy Sauce
  • 1/2 tablespoon Oyster Sauce
  • 1/2 teaspoon Dark Soy Sauce
  • 1/2 tablespoon Chinese Cooking Wine
  • 200ml Water

How to do it:
  1. Marinate frog with marinate for at least half an hour.
  2. Heat oil and saute white part of spring onion, garlic and ginger till fragrant.
  3. Add in frog parts while stir-frying.
  4. Stir-fry for about a minute till almost cooked
  5. Add in the seasoning.
  6. Simmer for 5 minutes.
  7. Gradually stir in the thickener to the consistency you like.
  8. Add salt to taste, if necessary.
  9. Add in the remaining spring onion.
  10. Stir well and serve immediately.

Note:
  • If you want more sauce, add more water and adjust the seasonings accordingly.
  • Add 1 or 2 de-seeded fresh red chilli in step 2 if you want it spicy.

3 comments:

  1. We used to order this dishes when we went out for dinner in restaurants when I were young. It was (and still) common food among the Chinese.

    ReplyDelete
  2. I usually add some chinese black vinegar to enhance the flavour and reduce the groggy smell.....

    ReplyDelete