Frog legs with Ginger & Scallion – 姜葱田鸡

Frog meat is literally named “field chicken” in Mandarin, which is indeed a more than appropriate name. For those who hasn’t tasted frog meat before, It does taste very similar to chicken, with a slightly soft and springy texture.

Ginger and scallion is a combo one can’t go wrong with! This aromatic combo conceals the slightly fishy flavour. And when paired with the succulent frog legs, makes for an EXCITING and DELICIOUS meal. Best served with piping hot porridge!

Using the same sauce and marinate, you can also substitute the frog legs with chicken, fish or even other meats.

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  • Servings: 4

  • Time: 30 min

  • Skill: Easy

Ingredients

  1. 4 frogs (skinned and cleaned)

  2. 5 stalks spring onions

  3. 3 cloves of garlic

  4. 40g of ginger (fine strips)

  5. ½ chili (fine strips)

  6. 2 tbsp oil

  7. 2 tbsp cornstarch solution (½ tbsp cornstarch mix with 2 tbsp water)

  8. Marinade

  9. 1 tbsp dark soy sauce

  10. 1 tsp sesame oil

  11. 1 tbsp chinese rice wine (optional)

  12. ¼ tsp pepper

  13. ½ tsp sodium bicarbonate

  14. 1 tbsp cornstarch

  15. Sauce

  16. 1 tbsp light soy sauce

  17. 1 tbsp rice wine

  18. 1 tbsp oyster sauce

  19. 1 tsp dark soy sauce

  20. ¼ tsp salt

  21. ¼ tsp pepper

  22. 100 ml water

  23. 4 frogs (skinned and cleaned)

  24. 5 stalks spring onions

  25. 3 cloves of garlic

  26. 40g of ginger (fine strips)

  27. ½ chili (fine strips)

  28. 2 tbsp oil

  29. 2 tbsp cornstarch solution (½ tbsp cornstarch mix with 2 tbsp water)

  30. Marinade

  31. 1 tbsp dark soy sauce

  32. 1 tsp sesame oil

  33. 1 tbsp chinese rice wine (optional)

  34. ¼ tsp pepper

  35. ½ tsp sodium bicarbonate

  36. 1 tbsp cornstarch

  37. Sauce

  38. 1 tbsp light soy sauce

  39. 1 tbsp rice wine

  40. 1 tbsp oyster sauce

  41. 1 tsp dark soy sauce

  42. ¼ tsp salt

  43. ¼ tsp pepper

  44. 100 ml water

Instructions

  1. Dice the white part of 5 stalks spring onions

  2. Cut the green part into 5 cm long

  3. Slightly crush 3 cloves of garlic

  4. Cut 40g of ginger into fine strips

  5. Cut 4 frogs (skinned and cleaned) into smaller pieces

  6. Marinate with 1 tbsp dark soy sauce, 1 tsp sesame oil, 1 tbsp chinese rice wine (optional), ¼ tsp pepper, ½ tsp sodium bicarbonate and 1 tbsp cornstarch

  7. Mix well and set aside for 30 mins

  8. For sauce, mix 1 tbsp light soy sauce, 1 tbsp rice wine, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ¼ tsp salt, ¼ tsp pepper and 100 ml water

  9. Mix well and set aside

  10. Heat 2 tbsp oil in a wok

  11. Add white part of spring onions and garlic

  12. Add ginger strips

  13. Stir fry until fragrant

  14. Add frog legs

  15. Stir fry for 1 min

  16. Add sauce and bring to boil

  17. let it simmer for 5 mins

  18. Thicken with 2 tbsp cornstarch solution

  19. Add green part of spring onions and mix well

  20. Serve and garnish with chili strips

  21. Dice the white part of 5 stalks spring onions

  22. Cut the green part into 5 cm long

  23. Slightly crush 3 cloves of garlic

  24. Cut 40g of ginger into fine strips

  25. Cut 4 frogs (skinned and cleaned) into smaller pieces

  26. Marinate with 1 tbsp dark soy sauce, 1 tsp sesame oil, 1 tbsp chinese rice wine (optional), ¼ tsp pepper, ½ tsp sodium bicarbonate and 1 tbsp cornstarch

  27. Mix well and set aside for 30 mins

  28. For sauce, mix 1 tbsp light soy sauce, 1 tbsp rice wine, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ¼ tsp salt, ¼ tsp pepper and 100 ml water

  29. Mix well and set aside

  30. Heat 2 tbsp oil in a wok

  31. Add white part of spring onions and garlic

  32. Add ginger strips

  33. Stir fry until fragrant

  34. Add frog legs

  35. Stir fry for 1 min

  36. Add sauce and bring to boil

  37. let it simmer for 5 mins

  38. Thicken with 2 tbsp cornstarch solution

  39. Add green part of spring onions and mix well

  40. Serve and garnish with chili strips