Ingredients
-
4
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
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., 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, used 1 tsp garlic salt, 1 tbsp dried minced onion, and 1 tsp of ground ginger. I also didn’t have buttermilk so 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!, 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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Add Sesame Oil. |
|
3
Done
|
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. |
