200g fragrant rice
10 frog leg
30g young ginger
1 stalk coriander (chinese celery if you don't like coriander)
2 stalks spring onion
24 litres stock or water
Marinade A
1/2 tsp salt
2 tbsp cooking oil
Marinade B
some pepper
some light soya sauce
Seasoning
1 1/2 tsp salt
2 tsp chicken seasoning powder
1/2 tsp pepper
1/2 tsp seasme oil
Method:
- Rinse rice and remove to drain, add in Marinade A, set aside for 20 minutes. Rinse frog legs, remove to drain and cut into pieces, add in Marinade B and set aside for another 10 minutes. Peel young ginger, cut into shreds. Cut coriander into sections. Shred spring onion.
- Boil stock or water, add in rice, cover the pot, then braise over high heat to cook for 1 1/2 hours.
- Remove the cover, add in Seasoning and frog legs. Cover the pot, braise over low heat for 8 minutes.
- Remove the cover, sprinkle young ginger, coriander and spring onion berfor serving.
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