• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 200g padi frogs (tien kai), cleaned and cut into serving pieces
  • 200g fragrant long grain rice, washed and drained
  • 400ml water
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 1 tbsp shredded ginger
  • 1 tsp chopped garlic
  • A few drops dark soy sauce
  • Marinade (A):
  • 1 tbsp premium oyster sauce
  • 1 tbsp light soy sauce
  • 1/8 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
  • 1 tbsp ginger juice
  • 1 tsp sesame oil
  • Marinade (B):
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp corn oil
  • Garnishing:
  • Chopped spring onions and Chinese parsley
  • Chilli strips

Instructions

  1. Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes.
  2. Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up.
  3. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce (for colour). Dish out into the claypot. Cover and cook till rice is fluffy. Serve the claypot rice with garnishing.

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