Recipe Ingredient
- 200 g rice (rinsed and drained)
- 2 paddy frogs (cleaned and cut into bite-sized pieces)
- 50 g deboned chicken thigh meats (sliced)
- 20 g young ginger (shredded)
- 2.5 litres water or chicken stock
- Seasoning (A)
- ½ tsp salt
- ½tsp sugar
- ½ tsp pepper
- 1 tbsp sesame oil
- 1 tbsp shallot oil
- Seasoning (B)
- Dash of pepper
- 1 tsp light soy sauce or to taste
- Garnishing
- Chopped spring onion and coriander
- 2 tbsp finely shredded young ginger
Instructions
- Combine water or chicken stock and rice in a pot. Add ginger and seasoning (A) and bring to a boil. Reduce the heat and simmer for about an hour or until rice is soft
- Add chicken meat and paddy frogs. Cook for 10-15 minutes or until meat is cooked. Add seasoning (B) to taste. Dish out and serve with garnishing.
