Recipe: Super Easy Kung Pao Frog Legs (宫保田鸡)

by Mummy's Kitchen

Many consider frog legs to be the best delicacy of Chinese and French cuisine. It is also consumed in various parts of world. As a family, we enjoy this dish very much but I think that it is cheaper to cook at home as it is an expensive indulgence when eating out.

Fortunately, frog legs are available in the wet market near where I live. Mind you the frogs are still alive, and the frog sellers will ‘murder’ the frogs right in front of your eyes if you dare to look.  I will usually tell him how many frogs I want, then go off to buy some other ingredients before returning to see the de-skinned and cleaned bodies of this delicacy.

In an earlier post, I shared my Frog Legs with Ginger & Scallion (姜葱田鸡) recipe, which is a non-spicy alternative just in case you are like my daughter and cannot take very spicy food.

At this time when most of us are home-bound due to COVID-19, I hope that this dish will spice up your life a little!! 😊

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SERVES 3 TO 4 PAX

INGREDIENTS:

3 frogs (skinned and cleaned by seller)

3 stalks of spring onions, cut the green part into 3 sections and dice the white part

3 cloves of garlic, sliced

25g ginger, cut into strips

1 onion, cut into 4 quarters

20 stalks of dried chilli, soak in water for 20 minutes, then drain

2 tablespoons of sesame oil

2 tbsp of cornflour mixed with 3 tablespoons of water

Marinade:

½ tablespoon of premium dark soy sauce

1 tablespoon of light soy sauce

1 tablespoon of cornflour

Dashes of white pepper

Sauce:

1 tablespoons of soy sauce

1 tablespoon of premium dark soy sauce

1 teaspoon of corn starch

3 tablespoons water

Dashes of white pepper

1 teaspoon of Chinese black vinegar

1 tablespoon of Shaoxing Wine

1 tablespoon of brown sugar

METHOD:

  1. Cut the frog legs into sections, then rinse well.
  2. Marinade the frog legs with dark soy sauce, light soy sauce, cornflour, and pepper for about 30 minutes.
  3. Next, mix the ingredients for the sauce and set aside.

When ready to cook:

  1. Heat up the sesame oil in a wok or clay pot.
  2. Add in the ginger and fry till fragrant.
  3. Add in the onions and fry for a minute.
  4. Next, add in the dry chilli and fry for a minute or till they darken in colour.
  5. Then add the white parts of the spring onions, and garlic. Then fry till fragrant.
  6. Add in the frog legs and mix well.
  7. Thicken with some cornflour solution if necessary.
  8. Lastly, add in the green part of the spring onions and mix well.
  9. Serve immediately with steamed rice or porridge.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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