Claypot Kung Bao Boozy Frog Legs.
Kung Bao also transcribed as Gong Pao or Kung Po, is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chilli peppers. This is a classic dish in Szechuan cuisine originated in the Szechuan province of south-western China and includes Szechuan peppercorns.
Although the Kung Pao dishes is found throughout China, there are regional variations that are typically less spicy than the Szechuan style. My ex-mother-in-law is from the Kangxi district and there the food is normally quite spicy. Kung Pao chicken is also a staple of westernised Chinese cuisine.
In this dish I am using frog legs because I want to prove to my hubby that frog legs taste like chicken but much nicer.
Claypot Kung Bao Boozy Frog Legs (砂煲宫保田鸡)
- 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
- 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.