Simmered Frog's Legs

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Add sesame oil.
3. 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.