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

Ingredients:

- 4 frogs skinned, washed and chopped into parts

A

- 1 tbsp corn starch

- 1 tsp sesame oil

- 1 tbsp dark soy sauce

B

- 2 tbsp of oil

- 1 inch ginger sliced very thinly (long thin sticks)

- 2 cloves of garlic bruised

C

- 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

D

- Salt and pepper to taste

- water

E

- scallions sliced to 1″ length

Directions:

- 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.