Recipe: Frog leg claypot rice

Claypot Tien Kai Fun

(Claypot Padi Frog Rice)
200g padi frogs (tien kai), cleaned and cut into serving pieces

200g fragrant long grain rice, washed and drained

400ml water

1 tbsp oil

1 tbsp sesame oil

1 tbsp shredded ginger

1 tsp chopped garlic

A few drops dark soy sauce

Marinade (A)

1 tbsp premium oyster sauce

1 tbsp light soy sauce

1/8 tsp salt

1/2 tsp sugar

1/4 tsp pepper

2 tbsp Shao Hsing Hua Tiau cooking wine (optional)

1 tbsp ginger juice

1 tsp sesame oil

Marinade (B)

1 tsp salt

1/2 tsp sugar

1 tsp corn oil

Garnishing

Chopped spring onions and Chinese parsley

Chilli strips

Method:

Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes.

Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up.

Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce (for colour). Dish out into the claypot. Cover and cook till rice is fluffy. Serve the claypot rice with garnishing.

 

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