Ingredient and Portion
Succulent Claypot Kung Pao Frog Legs (砂煲宫保田鸡)
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500g Frog Legs (4 pairs)
8 Dried Chillies (remove seeds)
2 Chilli padi / bird-eye chillies (remove seeds and cut)
5 Szechuan peppers
1 small Onion
2 sprigs of Spring onion
5 slices of Ginger
4 cloves of Garlic
1 tbsp Oyster sauce
2 tbsp Sugar
2 tbsp Black Vinegar
2 tsp Dark Soya sauce
1 tsp Light Soya sauce
2 tbsp Chinese cooking wine
1 tsp Sesame oil
2 tbsp Cornstarch
Pinch of Salt
150 ml Water
Oil for deep-frying
Marinade:
1 tsp Soya sauce
1 tsp Oyster sauce
Pinch of Sugar
½ tsp Cornflour
½ tsp Sesame oil
Dash of Pepper and Salt
8 Dried Chillies (remove seeds)
2 Chilli padi / bird-eye chillies (remove seeds and cut)
5 Szechuan peppers
1 small Onion
2 sprigs of Spring onion
5 slices of Ginger
4 cloves of Garlic
1 tbsp Oyster sauce
2 tbsp Sugar
2 tbsp Black Vinegar
2 tsp Dark Soya sauce
1 tsp Light Soya sauce
2 tbsp Chinese cooking wine
1 tsp Sesame oil
2 tbsp Cornstarch
Pinch of Salt
150 ml Water
Oil for deep-frying
Marinade:
1 tsp Soya sauce
1 tsp Oyster sauce
Pinch of Sugar
½ tsp Cornflour
½ tsp Sesame oil
Dash of Pepper and Salt
Method
Separate the pairs of frog legs, and marinate the frog legs for at least 30 mins.
Slice onions, garlic and ginger.
Heat oil and deep fry the legs till half cooked to seal in the juices. Drain and set aside.
Heat 2 tbsp of oil in claypot. Sautéed rest of the ingredients till fragrant, except spring onion.
Add water and seasonings, and simmer for about 3 mins.
Add frog legs and cook for about 2 mins.
Throw in spring onions and mix well.
Serve your delicious Succulent Claypot Kung Pao Frog Legs hot.
Slice onions, garlic and ginger.
Heat oil and deep fry the legs till half cooked to seal in the juices. Drain and set aside.
Heat 2 tbsp of oil in claypot. Sautéed rest of the ingredients till fragrant, except spring onion.
Add water and seasonings, and simmer for about 3 mins.
Add frog legs and cook for about 2 mins.
Throw in spring onions and mix well.
Serve your delicious Succulent Claypot Kung Pao Frog Legs hot.
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