• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. 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
  2. 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.

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