Friday, April 4, 2008

Frog Porridge


200g fragrant rice
10 frog leg
30g young ginger
1 stalk coriander (chinese celery if you don't like coriander)
2 stalks spring onion
24 litres stock or water

Marinade A

1/2 tsp salt
2 tbsp cooking oil

Marinade B

some pepper
some light soya sauce


1 1/2 tsp salt
2 tsp chicken seasoning powder
1/2 tsp pepper
1/2 tsp seasme oil

  1. Rinse rice and remove to drain, add in Marinade A, set aside for 20 minutes. Rinse frog legs, remove to drain and cut into pieces, add in Marinade B and set aside for another 10 minutes. Peel young ginger, cut into shreds. Cut coriander into sections. Shred spring onion.
  2. Boil stock or water, add in rice, cover the pot, then braise over high heat to cook for 1 1/2 hours.
  3. Remove the cover, add in Seasoning and frog legs. Cover the pot, braise over low heat for 8 minutes.
  4. Remove the cover, sprinkle young ginger, coriander and spring onion berfor serving.


Randy said...

You can add some Chinese celery to replace coriander. I know there a lot of people don't like to taste coriander.

Janice said...

Thanks for that randy.