Kung pao frog legs 宫保田鸡
These fresh frog legs meat in Fairprice caught my eyes! And decide to grab it to cook Kung pao frog legs 宫保田鸡 to go with porridge!
These frog leg meat are from our local @jurongfrogfarm , no hormones, antibiotics or steroids are used in livestock rearing. They are delivered directly from the farm, the frog meats are transported in their reefer trucks, taking no more than 18 hours to reach the shelves of our local supermarkets.( see my pic to see how fresh is the frog legs meat)
Let’s join @fairpricesg in supporting Local farmers. Local produce is fresher! Buy local produce and do our part to support our local farmers!
Spot the SG Fresh Produce logo on the packaging and support our local farmers now at FairPrice supermarkets.
( recipe serve 3-4)
3-4 frogs leg meat (cut into 4 parts)
1 tbsp oyster sauce
3-4 tbsp dark soya sauce
1 tbsp light soya sauce
1 tbsp Chinese cooking wine
1 tsp sugar
3-4 slice of ginger
2 tbsp oil
6 cloves garlic (lightly press)
10 stalks dried chilli (wash and soak for 1hr)
2 stalk spring onion ( cut around 5cm long)
1 cup of water
1 tbsp corn starch ( mix with 3 tbsp water)
1. Heat up the oil in pan, add the garlic/dried chili/white part of spring onion and stir fry till fragrant
2. Add in the marinated frog legs meat and stir fry still 50% cooked. Add the water to the marinate sauce in bowl and pour to pan and slow boil till frogs are cooked(do not overcook)
3. Add in the corn starch mixture to thicken the sauce and off fire.
4. Lastly add in the remaining green parts spring onion and give a quick stir and ready to serve.