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Claypot Kung Bao Boozy Frog Legs (砂煲宫保田鸡)

Ingredients
  

  • 600 g frog legs
  • 2 tbsp oil
  • 3 clove garlic mince
  • 1 thumb sized ginger
  • 3 sprigs white of spring onions
  • 5 to 8 dried chillies
  • 5 to 8 fresh red birds eyes chillies
  • 1 tbsp sezchuan peppercorns
  • For the sauce
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 cup rice wine
  • 1 cup water
  • salt and freshly ground pepper
  • 1 tsp cornflour

Instructions
 

  • In a hot pan with 2 tbsp of oil fry mince garlic, julienne ginger, white of spring onions, dried chillies, fresh red birds eyes chillies and Szechuan peppercorn.
  • Season with soy sauce, rice wine, sesame oil and add in a cup of water mix with the cornflour. Cover and let it cook for 10 to 15 minutes. Top with green of spring onions before serving. Season with salt and pepper.

Notes

Note - I like to fry the ginger first and then save some for decorations. I did not make any chilli oil for this dish because I do not want it to be too spicy as I had a guest for dinner. Note - Please add cashew nuts if you prefer.