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
- Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes.
- Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up.
- 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.
