Making The Everyday Delicious!

Braised Claypot Frog Legs with Ginger and Scallions -Jiang Cong Tian Ji

  • Servings : 5
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m


– 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 sauce)

– 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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I am a WAHM and has developed the love for cooking eversince I became a mother. I see cooking as a much needed skill a mom should master because I do not want my family to order tingkat or have to eat out everyday. My mom and MIL has provided alot of tips from time to time. I am so glad a friend of mind added me to Munch Ministry. I am able to learn even more from some really good home chefs. :)

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Recipe Comments

Comment (1)

  1. posted by Tanas on June 25, 2013

    Yummy braised frog leg


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