Recipe by WaterMelon
something different, instead of the usual chicken/pork/beef. You may substitute it with other meat, although frog legs are certainly more tender than others. i love the ginger-y taste of the gravy. Prep time includes marinating.
Top Review by ~cbw~
This turned out really good! I did make several changes to suit my taste and laziness better! I made it with 6 chicken legs instead of 4 frog. I didn't have the fresh spices, so, I used 1 tsp garlic salt, 1 tbsp dried minced onion, and 1 tsp of ground ginger. I also didn't have buttermilk so I used milk with lemon juice in it. The chicken had a wonderful flavor. I added the cornstarch to the leftover stock and put it over rice, but it was a little too salty for my taste, but I did change alot in the recipe and it was probably extra salty due to that! I will be making this one again! Thanks for posting, WaterMelon!
- 4 frogs (legs separated)
- 1 tablespoon garlic, minced
- 1 tablespoon onion, minced (i used small red ones)
- 1 tablespoon ginger, minced
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil (or other vegetable oil)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (cornflour)
- buttermilk, for marinating
Directions See How It's Made
- Marinate the 4 pairs of frog legs in buttermilk for 1 hour (may add your favorite seasoning eg chilli flakes or dried herbs) In the meantime, prepare stock: Combine other parts of the frog with 3 cups of water, garlic, onions, ginger, salt and black pepper in a pot, cover, let boil and simmer for about 15minutes Heat olive oil in wok and pan-fry the marinated legs until lightly browned.
- Add sesame oil.
- Add stock (about 1 1/2 cup, discard extra), cover and simmer legs for 20-30 minutes until tender Combine cornstarch with 1 to 2 tablespoon of cold water, stir until dissolve and use it to thicken the stock if required Serve with rice and stir-fried vegetables for a complete Chinese meal.